Kale and collards are hardy greens you’ll see at the farmers market nearly year-round, but they’re at their sweetest after a cold spell. The chill in the air coaxes out natural sugars, turning these leafy vegetables into flavorful, nutrient-packed staples for hearty winter cooking.
Choosing the Best Leaves
Look for bunches with supple, succulent leaves rather than leathery ones. For Russian kale, select bunches with a high leaf-to-stem ratio and avoid mature, tough leaves. With Lacinato (also called Cavolo Nero or Tuscan kale), steer clear of overly shiny or brittle-looking leaves, as they can cook up stringy.
Stemming Made Easy
Removing stems can feel tedious, but a little technique helps. For Russian kale, try stripping leaves off with your fingers; if that’s too stubborn, use a sharp paring knife. For curly kale and Lacinato, use your thumb and index finger to form a “ring” around the base of the stem. Pull upward along the stem’s length, and the leaf should separate cleanly. If not, switch to a thin knife to finish the job.
Storing Your Greens
Winter greens keep best when wrapped in paper towels and placed in a plastic bag or a roomy container. Storage times vary: Russian kale lasts 3–5 days, collards 4–7 days, and Lacinato or curly kale up to 8–9 days. To save time during the week, prep your greens before storing—strip collard leaves, stack and roll them, then refrigerate. When ready to cook, submerge greens in cold water, swish to loosen dirt, and lift them out. Repeat if necessary.
If your collards or curly kale look limp, don’t toss them—revive them with a 10-minute soak in cold water.
Cooking Inspiration
Kale and collards are endlessly versatile. Toss them into soups, bake them into gratins, or fold them into frittatas for a flavorful punch of greens. Their hearty texture stands up beautifully in leftovers, making them perfect for meal prep.
With just a little care in choosing, prepping, and storing, these nutritious winter greens can add depth and vitality to your cooking all season long.
Here’s a guide to prepping kale — it’s so easy!
KALE RECIPES: Kale Salad with Mango, Avocado, and Hazelnuts, Golden Beets and Kale Salad with Cilantro Orange Dressing, Kale and Italian Sausage Penne with Lemon Cream Sauce, Braised Kale and Pippin Apples, Kale-Apple Coleslaw, Basic Braised Kale