Going green is fashionable today, even when it comes to your diet! Try out these recipes using a variety of greens!

Collards

This Southern classic is a hearty green that can be sautéed or braised. Try Lightened Up Southern Style Collard Greens .

Chard

Chard is like a heartier spinach and can be used as a stuffing, in a soup or can be sautéed. Check out Drunken Pasta with Beets & Swiss Chard or Sweet 'N Spicy Red-Eye Ham Steaks, Buttered Grits & Seared Chard.

Kale

Kale is an Italian classic and is used to sauté, as a stuffing and also in soups. Quick Braised Kale is a simple way to use this green, or try Lentil Soup with Sausage and Kale.

Spinach

These are softer, versatile earthy leaves that are good in salads or cooked. The Arugula and Spinach Salad with Goat Cheese and Pepitas works all year round and the Popeye Risotto with Beefy Balsamic Mushrooms is great for the winter.

Escarole

Escarole is crispy and versatile; the leaves are hearty and work well in salads or when cooked. The Pan-Roasted Chicken Carbonara with Sautéed Escarole and Super Sized Beans and Greens Stoup are great for the whole family.