Frosty weather is the perfect time for greens like kale, collards, turnip greens and chard, which actually benefit from cold temperatures – the dip in mercury helps sweeten their leaves. That said, though, these greens are typically thick and leathery and grow on sturdy, tough stems. Because of that, they’re usually cooked (sautéed, braised or roasted) rather than eaten raw in salads.
When choosing any type of hardy greens, look for bunches that have crisp, well-colored leaves with no signs of yellowing, wilting or shriveling. The stems should also be crisp and rigid. Don’t wash greens until you’re ready to cook them, and then be sure to wash them well as they’re often quite sandy. Store the greens in plastic bags in the crisper drawer of the fridge and plan to use within a day or two of purchasing.