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.
Black-eyed peas are simmered with red bell pepper, onion, celery, thyme, and bay leaf until tender and flavorful, then seasoned with cumin and cider vinegar. The beans are mixed with sauteed collard greens and topped with pan-seared shrimp to make a complete meal. Serve this dish with garlic bread or rice if desired.
Also called green gumbo, this classic Louisiana dish is traditionally served on Good Friday, but is equally delicious on any occasion. In addition to collard and mustard greens, use any other greens you like in your gumbo z'herbes, including turnip, beet, and dandelion greens, spinach, watercress, parsley, and arugula.