Winter greens are nutritional powerhouses, and they can survive long after tender salad greens have died off. If kale salads aren’t your thing, however, there are still plenty of other ways to incorporate greens into your meal plan. Braise the greens with some chicken or vegetable stock until they’re silky and tender. Sauté them with some sliced garlic and olive oil and add them to grain salads or a hearty frittata. Or simply add them to soups and stews, such as this Savory Chickpea and Lemon Stew.