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.

Braised with bacon and onion, and brightened with a splash of cider vinegar, this is a classic recipe for collard greens. For maximum flavor and tenderness, cook the greens a few hours in advance, store in the refrigerator, and reheat them just before serving.

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.

Collard greens are braised with canned tomatoes and a smoked ham hock for three hours, until super tender and smoky. Canned black-eyed peas are stirred in at the end to add substance to the meal. Serve this Southern dish with rice or grits.

Collard greens are sauteed until bright green and crisp-tender, and tossed with roasted cauliflower and lemon zest in this meatless pasta dish. Before serving, top with grated Parmesan cheese, toasted breadcrumbs, or chopped walnuts.

Collard greens make a hearty stand-in for the usual kale or spinach in this recipe for vegetarian minestrone soup. In addition to the canned diced tomatoes and collard greens, you may add other vegetables to your liking, such as carrots, cauliflower, celery, or green beans.

In this basic recipe for collards, the greens are stewed with chicken broth and red pepper flakes for about an hour, until tender. To make this side dish vegetarian-friendly, use vegetable broth in place of the chicken broth.

Collard greens are braised with canned diced tomatoes and shrimp, topped with crisp bits of bacon, and served over rice. This quick and simple supper comes together easily in one pan.

Raisins add pleasing bursts of sweetness and toasted almonds add crunch to sauteed collard greens. To turn this side dish into a complete meal, toss the greens with penne pasta and add cannellini beans or chickpeas.

Lemon juice and zest add refreshing brightness to braised collard greens. Serve this side dish with barbecued pork or shrimp and grits.

Meaty country-style pork ribs are slathered in a blend of garlic, orange juice, oregano, and olive oil, and roasted on a bed of collard greens. Serve this hearty one-dish meal with hot cornbread or biscuits.

Collard greens become tender, rich, and smoky when braised for an hour with a smoked ham hock. Serve these greens with hot sauce and skillet cornbread.