Eat Your Greens

Even in the fruit-and-vegetable-lovers’ paradise that is the Bay Area, January and February are a relatively unexciting time at the local farmers’ markets — unless you really love apples and citrus fruits. But as much as I look forward to the arrival of artichokes and fresh peas (to say nothing of peak-season tomatoes) on the menus of seasonality-minded Bay Area restaurants, there’s one winter vegetable I never tire of seeing: the humble winter green.

Thankfully, during the past few weeks I discovered several stellar restaurant versions, all in Oakland.

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