Color and texture are just as important as flavor, and these vegetables can make a big difference.
Since we have to order things by the case at the restaurant, I tend to shop at the stores, just like everyone else. Many of the greens lend themselves to cooked dishes, not just salads.
Think mushrooms with greens. You don't clean and slice mushrooms until you're ready to use them. Same goes for these vegetables.
Even common greens, like spinach, are misunderstood. As a group, they are overlooked, but they add so much flavor.
