Dark leafy greens -- namely collards, kale and mustard greens -- are powerhouses of vitamins, fiber and other plant-based health benefits. But the taste and texture of these strong greens are a bit much for some people.
When I was growing up in the South, collards were a staple at our table; I love their chewy, bittersweet taste. Other people may have grown up with kale or mustard greens as a childhood staple and have a similar love for them.
One way those who don't love greens can enjoy their obvious health benefits is to mix them in with other savory flavors. The wellness payoff is in today's recipe for Greens, Sweet Potato and Chicken Soup With Almonds; the strong flavor of the greens is matched by the recipe's other low-fat ingredients, combining them in culinary bliss.
I prefer collards in this soup, but mustard greens and kale will work just as well. When using fresh greens of any kind, the cooking time will increase by almost 20 to 30 minutes. To keep the prep time down, use frozen chopped greens if possible.
Suggested menu: Greens, Sweet Potato and Chicken Soup With Almonds with hot buttered rolls and iced tea.
• Alicia Ross is the co-author of "Desperation Dinners!" (Workman, 1997), "Desperation Entertaining!" (Workman, 2002) and "Cheap. Fast. Good!" (Workman, 2006). Write her at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or firstname.lastname@example.org. More at kitchenscoop.com.