How to Buy, Store, and Cook with Collard Greens, in Season in November

October 30, 2015

When you can’t look at another kale salad, it’s time to get to know collard greens. Every bit as nutritious and tasty as their more popular brethren, collards are flat-leafed, large greens that grow well into late fall, and stand up to braising, sautéing, and even stewing. You can eat them raw, too—just be sure to slice them thinly, or they will be too tough and fibrous.

How to Buy
The stems of collards are thicker and hardier than kale stems, and the leaves are often wider, as well. Seek out pesticide-free greens whenever possible. A few pinprick-like holes are…