Brave a cold walk through a farmers’ market anywhere other than Southern California right now and you’ll likely tire of seeing so much that’s big, leafy and green. Multiple varieties of kale, chicory and mustard greens are in season with a vengeance, crowding out colorful produce and dulling our culinary creativity. Summer bounty like tomatoes and corn we buy up blindly, figuring we’ll find something to do with them—or just eat them plain. But hulking bunches of cavolo nero? Not always the most mouthwatering prospect. Yet greens are versatile, flavorful and bursting with the kind of nutrients we’re depleted of in the wake of the holidays. And there are all kinds of interesting and, yes, delicious ways to cook them, as chefs around the country are proving: They’re spiking collards with bright Asian flavors, throwing chicory on the grill and shredding kale into refreshing winter salads.” – read more at WSJ