Easy

Leeks should be cleaned thoroughly. After slicing, place the pieces in a large bowl of cold water. Let stand about 10 minutes, then remove them with a slotted spoon.

Any combination of kale, chard, and mustard or collard greens works well.

This is a quick and delicious side dish for any season, as chicory is available year-round. Radicchio, a red-leaf chicory, adds a contrasting bitter note as well as a splash of color.

White asparagus spears are generally thicker than their green counterparts, so be sure to trim the tough ends of the stalk and cook until they are perfectly crisp-tender.

Don’t worry if your pan seems overcrowded with the chard; it will quickly wilt and lose most of its volume as it cooks. Cooking the stems a bit longer than the leaves will ensure they become perfectly tender. If you prefer, seed the jalapeño pepper before using.

If you can’t find fresh edamame (soybeans), frozen works just as well. Look for them in the freezer section of your grocery store.

Brussels sprouts are members of the cabbage family. They are in season from late August through March.

You will need sweet, fully ripened plantains (plátanos maduros, in Spanish) for this Cuban-inspired side dish. They are soft, with peels that are mostly brown or black, and are available in Latin-American markets and many grocery stores.

The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.