Veggie Type: Leafy Greens
Peak months: October-December
Uses: Collard greens have a strong, bitter flavor that pairs well with sweet vinegars (think balsamic or fruity), nuts (especially pecans or hazelnuts), and garlic. Wash the leaves thoroughly and remove the thick stems. You can do this with a sharp knife or by pulling your hand up the stalk. The leaves can be coarsely chopped, or chopped into strips and then sautéed and served as a side dish. How long you cook down collards is a personal preference.