These hearty greens – callaloo, collards, Swiss chard, escarole – stand up to cooking, adding color, flavor, texture and nutrition to soups, stews and sauces. In South Florida, you’ll find locally grown greens in farmers markets and farmstands starting in late fall. Don’t be alarmed at the large quantity of greens you’ll start out with in these recipes. They will quickly cook down into a manageable amount.
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