See red—or green
Look for firm, medium-size stalks. (Extra-fat ones can be stringy.) If you find green stalks, don’t be put off. This variety never develops a red color, but it tastes the same. Remove any brown or soft spots with a vegetable peeler, then wash the stalks well and trim the ends before using.
Make it last
Wrap unwashed stems in a plastic bag and keep in the refrigerator for up to a week. Or freeze chopped stalks on a sheet tray, then transfer to a heavy-duty plastic bag; freeze for up to 6 months.
Recipes by Julia Levy