Swiss Chard, Spinach, Kale, Broccolini

Maybe these don’t sound too similar to you, but for me they all have interchangeable qualities unless eaten raw (which is just not as tasty). When I see a recipe I like and I don’t have one of these, I check to see if any of the others are around and I can make the swap.

Swiss chard and spinach are the closest, especially in recipes that you’ll be cooking either one. For example, egg bakes, quiches, palak or saag dishes, or soups the switch will be seamless.

I also pretty much will add kale when either of these are called for, and it is especially good in soups where I want a bit more texture.

For Broccolini, our favorite way to eat it is laying it out on a pan, adding oil and spices, and roasting it at 400 for about 15 minutes or until crispy. The stems are the most delicious part so make sure they are soft enough to eat. SO DELICIOUS. In a pinch I can swap broccolini for those other greens, but that is rare and I keep in mind that it will have a broccoli flavor.