Winter greens offer a culinary change of pace

We all know how healthy they are, but many people don't realize winter greens are also versatile ingredients.

SICILIAN MUSTARD GREENS

Makes 4 servings

1 pound mustard greens, stems removed and leaves torn into 3-inch pieces

2 tablespoons extra-virgin olive oil, divided

4 cloves garlic, finely minced

1/4 cup golden raisins

1/3 cup pitted Kalamata olives, coarsely chopped

1/4 teaspoon salt

1. Cook the greens in a large pot of lightly salted boiling water until brightly colored and softened, about 5 minutes. Drain.

2. Wipe the pot dry, and add 1 tablespoon of the oil; heat over medium high, and add the garlic. Cook, stirring, 1 minute, until just softened. Add the raisins and olives and cook, stirring, 1 minute. Add the greens and the salt and cook, tossing occasionally, 2 to 3 minutes, until heated though. Remove from heat, add the remaining tablespoon of olive oil, and serve warm or at room temperature.

Nutritional analysis for each serving: 175 calories, 5 g protein, 1 g fiber, 11 g fat, 1 g saturated fat, 364 mg sodium

QUICK SOUTHERN-STYLE TURNIP GREENS

Makes 4 servings

1 pound turnip greens, stems removed and leaves cut into shreds

3 strips center-cut bacon

1 cup chopped onion

1/2 teaspoon sugar

1/2 teaspoon cider vinegar

Hot sauce (such as Tabasco), to taste

1. Cook the greens in plenty of lightly salted boiling water until brightly colored and just tender, about 5 minutes. Drain.

2. Cook the bacon in a skillet; remove and drain on a paper towel.

3. Add the onion to the skillet and cook, stirring occasionally, until very soft and golden, 6 to 7 minutes. Add the greens and toss. Stir in the sugar and vinegar and cook, stirring, 2 to 3 minutes, or until the greens are heated through. Crumble the bacon, add it and a couple of dashes of hot sauce to the greens. Season to taste with salt and pepper, and serve immediately.

Nutritional analysis for each serving: 52 calories, 3 g protein, 3 g fiber, 2 g fat, 1 g saturated fat, 125 mg sodium

BROCCOLI RABE WITH FETA AND FENNEL

Makes 4 servings

1 bunch broccoli rabe, stems removed

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

1 fennel bulb, thinly sliced

1/4 teaspoon dried oregano

1/4 teaspoon salt

1/2 cup (2 ounces) crumbled feta

1. Cook broccoli rabe in plenty of lightly salted boiling water until brightly colored and crisp-tender, about 3 to 4 minutes. Drain.

2. Wipe the pot dry, add the oil, and heat over medium high. Add the garlic and fennel and cook, stirring often, until the fennel is soft, about 5 minutes. Stir in the broccoli rabe, oregano and salt, and cook until greens are just heated through, about 2 to 3 minutes. Transfer to a platter or bowl, and toss with the feta.

Nutritional analysis for each serving: 120 calories, 7 g protein, 2 g fiber, 6 g fat, 2 g saturated fat, 344 mg sodium

(c) 2009, Newsday.