What is it? Plants grown for their large, thick, leafy greens.
What it tastes like: Slightly bitter, earthy and hearty, often cooked with other greens and ham hocks, bacon or smoked meats.
When you can find it: Collard greens grows in South Florida in the winter and spring.
How to use and store: Wrap leaves in paper towels and store in a plastic bag in the fridge.
Cooking tips: A staple of Southern cooking, collards need long cooking to make them tender. Simmer with red pepper flakes, garlic and black-eyed peas.