Welcoming those dark leafy greens as we get into our cooler days. Kale and collards are coming in and spinach is soon to follow. The darker the greens are high in vitamins, mineral, phytonutrients ,beta carotene and lutein which means a healthier you. To avoid losing their nutritional value it is best to cook as little as possible a light sauté, steamed or "cold cook" with a vinegar/citrus based dressing. For those tougher greens, like collards, try shredding or thinly slicing to allow them to marinate to help tenderize them - fat back not required! To avoid that bitter mossy like effect that sometimes is associated with these greens try adding cream or coconut milk to mellow out the flavor. However you take them just remember that they're here to help you keep your guard up through this winter's cold and flu season!