COLLARD GREENS

THE VERY WORDS collard greens evoke huge, fibrous leaves that need hours of boiling, maybe with a ham hock. And they can be delicious that way, with their pot likker. But I love to prepare the younger, more tender plants the way I do chard, kale, and spinach—with a gentle braise. Collard greens capture flavors from the earth and sun, making them more nutrient-dense than their cousins. Their leaves keep their structure, which means they deliver one great bite of greens! Collards thrive in cooler weather, and are available almost year-round.