Fall Guide to Greens

We have the breakdown on fall's finest greens, with all you need to know to shop, store and enjoy this season's best.

Sunny Anderson makes Sausage Creamed Collards, as seen on Food Network's The Kitchen

Tuscan Kale (Lacinato Kale or Dino Kale)
Tuscan kale is more tender than the curly versions. This variety of kale, like all kale, is a great source of iron and other nutrients, making it a "superfood." When shopping for Tuscan kale, look for crisp, fresh, dark green leaves and avoid the wilted or yellowing ones. Tuscan kale is great braised in a stir-fry, rice or pasta, or raw in a salad.

Mustard Greens
Mustard greens are sharp and peppery. Shop for smaller leaves to ensure a more tender green. Mustard greens are great sauteed with soy sauce, bacon, ham hock, prosciutto, toasted nuts, olive oil or sesame oil to balance out their bitterness.

Collard Greens
Collard greens are mild and earthy, with a nice chewiness. They are a great source for protein and calcium. Collard greens tend to be very sandy, so be sure to thoroughly wash each leaf before cooking. Blanching the collards helps them keep a vibrant green color. They are traditionally braised with meats and can also be used raw in salads.

Storage Tip: Store all these greens by wrapping the leaves in paper towels and placing them inside a ziptop bag in the refrigerator. Do not wash the greens until you're ready to cook them.

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