collard greens

A robust, wide-leafed member of the cabbage family (*Brassica oleracea*). Because their leaves are incredibly tough and fibrous, they require long, slow braising (traditionally with smoked meats and acidic vinegar) to break down into a tender, deeply savory, and silky side dish. **Selection & Storage:** Choose bunches with dark green, broad leaves and firm stems. Store unwashed in the crisper drawer; they are quite hardy and will last up to a week.