Winter greens quite hardy), Chinese cabbage, mustard, Chinese broccoli, spinach, mache, lettuce, cilantro, kale, arugula, parsley, Swiss chard, leeks, scallions, claytonia, minutina, tatsoi, endive, radicchio, cress, beets and beet greens, collards, kohlrabi, carrots, cabbage, rutabagas, radishes, parsnips and mustard-spinach crosses." Winter greens have similar nutritional characteristics to other leaf vegetables and are therefore good sources of vitamins A and C. They are also a source of several dietary minerals including Iron, Potassium and Calcium. Winter greens Winter greens are green leaved vegetables, closely related to the cabbage, that are seasonably available in winter. Common vegetables described as winter greens are chard, collards,
Parsley Parsley is widely used in Middle Eastern, European, Brazilian, and American cooking. Curly leaf parsley is used often as a garnish. Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb, goose, and steaks, as well in meat or vegetable stews (including shrimp creole, beef bourguignon, goulash, or chicken paprikash). In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green, chopped parsley sprinkled on top. In southern and central Europe, parsley is part