Todd Woods and his sous chefs prepare baby greens for a quick saute at Restaurant Nora in Washington, D.C. Maggie Starbard/NPR hide caption

itoggle caption Maggie Starbard/NPR

Although they're known for being a stellar side dish, greens can be added to soups and stews, chopped into salads and omelets and added to rice and pasta dishes. From left: Red kale, mustard greens, collards and kale. Susan Russo for NPR hide caption

itoggle caption Susan Russo for NPR