How to Choose: A variety of cabbage, collard greens grow in a loose bunch at the end of a long stem. Look for those that are brightly colored, plump, and crisp. Pass on bunches that are yellow, flabby, or soft. A strong odor means the vegetable is past its prime.

How to Store: Stow collards unwashed and wrapped in damp paper towels in a plastic bag in the vegetable drawer of the refrigerator.

Shelf Life: The leaves will last for up to 5 days but are best eaten soon after buying.

Best Uses: Wash collards thoroughly and remove the central rib. Boiling is traditional, but collards are also great blanched, sautéed, or roasted. To braise: Sauté 1/2 sliced red onion in oil until soft. Add 1 bunch chopped collards and cook until almost tender. Stir in 2 teaspoons each of brown sugar and cider vinegar and cook until tender.