Types of Cooking Greens — From Collard Greens to Turnip Greens

By Molly Watson, About.com Guide

Swiss chard has very dark green leaves punctuated by bright white stems and ribs. The ribs are often cut out and used separately - either in the same recipe or for use in a different recipe (Roasted Chard Stems are delicious). The leaves are scrumptious simply sautéed; the ribs require a bit more cooking and are often boiled to tenderize them before being used in gratins, casseroles, and other dishes (one of this writer's favorites is Gnocchi With Ricotta and Chard). They can also be used much like celery, chopped and sautéed to add flavor to soups and stews.