Bunched Greens Recipe: A Simple, Healthy Way to Cook Nutritious Leafy Greens
April 17, 2026
Categories: The Farm at Trinity Health, Community Health
Kale, collard greens, and chard are staple crops grown year-round!
Season: September - February
Storage and Preparation
Kale, collard greens, and chard are common types of bunched greens often harvested in the fall and winter. Bunched greens can be eaten raw or cooked in a variety of dishes. They are a great option for a crispy salad base or sauteed for a softer texture. Before eating or preparing for a meal, rinse the bunched green leaves under cool running water. For longer-term storage, place in an airtight plastic bag in the crisper drawer of a refrigerator for up to five days. Keep away from raw meat products to avoid the risk of cross-contamination.
Nutrition
Bunched greens are rich in fat-soluble vitamins, which means they are better absorbed when eaten with a fat source like avocado, olive oil, or nuts and seeds. These leafy greens can add substantial volume to a meal or snack while providing nutrients that promote digestion and heart health. Bunched greens are a great source of antioxidants that will reduce inflammation throughout the body!
Bunched Greens Recipe
Balsamic Butternut Squash with Kale
Ingredients:
- 12 oz butternut squash, peeled and cubed
- 1 small yellow onion, cut into ½-inch pieces
- 3 Tbsp balsamic vinegar, divided
- 1 Tbsp brown sugar
- 2 tsp vegetable oil
- Kosher salt and ground black pepper to taste
- 6 oz kale, roughly chopped
- ¼ cup vegetable broth
Instructions:
- Preheat oven to 400°F.
- Place squash into a large bowl. Add onion, 1 ½ Tbsp vinegar, brown sugar, oil, salt, and pepper; toss to coat. Spread mixture in a single layer onto a baking sheet.
- Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes. Set aside.
- Combine kale and broth in a heavy-bottom skillet over medium heat; bring to a light simmer. Cover the skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid.
- Mix together kale, squash mixture, and remaining 1 ½ Tbsp vinegar in a serving bowl.
Lemony Lentil Soup with Collards
Ingredients:
- 1 cup dried brown lentils
- 8 cups water, divided
- ¼ cup extra-virgin olive oil
- 2 medium onions, diced
- 2 medium carrots, diced
- 1 tsp salt, divided
- ¼ tsp ground pepper
- 3 cloves garlic, chopped
- 1 tsp ground coriander
- 6 cups chopped collard greens
- ¾ cup chopped fresh cilantro
- 1 lb small yellow potatoes, quartered
- Juice of 1 medium lemon, plus wedge for serving
Instructions:
- Pick through lentils, discarding any stones.
- Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes.
- Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, ½ tsp salt and pepper; cook, stirring occasionally, until golden brown and lightly carmelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring for 1 minute. Stir in collard greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute.
- Add 1 cup of water and cook for 30 seconds. Add the lentils and their liquid, potatoes, lemon juice and remaining 4 cups water and ½ tsp salt. Bring to a boil over high heat. Reduce heat, cover, and simmer until potatoes are tender, 12 to 14 minutes.