In Season: The peak season for collard greens is January through April, though many supermarkets carry them year-round.What to Look For: Choose collards with deep-green leaves. Avoid those that are limp or have yellow spots. The smaller the leaves, the more tender they will be.How to Store: Wrap unwashed collard greens in damp paper towels and place in a plastic bag in the refrigerator's crisper drawer. Stored like this, your greens will keep for up to five days. Wash thoroughly before cooking.
Don't eat your greens. Actually we don't mean that: Do eat your greens, but drink them too! Our green smoothie recipes are packed with nutritious ingredients: dark leafy greens, creamy avocado, plus fresh fruits like peach, pineapple, and banana for a touch of sweetness. They're super delicious.
It's not easy being green, especially when you're an underappreciated cruciferous vegetable like broccoli rabe. It's not as trendy as kale or as classic as Brussels sprouts, but it it's one delicious vegetable that stars as a side and in everything from burgers to pizza to pasta and more.
A leftover turkey carcass is used to make a delicious broth, which is then used to make a warming soup akin to the Italian favorite tortellini en brodo. The recipe is written for 1 pound of carcass -- for each additional pound, double the aromatic ingredients (carrot, onion, celery, parsley and peppercorns; do not add more bay leaves) used to enhance the broth's flavor. For more tortellini, you will need about 8 cups turkey broth for every 9 ounces of tortellini.