Kales and collards are good year-round but are best after a cold spell. They develop sweetness after the cold. The leaves should be supple and seem succulent rather than leathery. For Russian kale, choose bunches that have the largest leaf-to-stem ratio you can find while avoiding “mature” plants with leathery leaves. Stemming Russian kale can...Read More

Forget any past bad experiences with collard greens — this version will change your mind! All too many times, collard greens are overcooked. Collard greens do require more cooking than other green leafy vegetables, but it’s important to not cook them to an unappetizing and tasteless mush! Garlic-infused olive oil, a pop of red vinegar,...Read More