A little trivia: Collard greens are a variety of cabbage that don't form a head. They taste like a cross between cabbage and kale, another close relative. Don't cook greens in aluminum cookware, it will affect their appearance and taste.

What they look like: Good quality collard greens will have dark-green, large, flat leaves that are crisp and upright.

Selection tips: As with most green veggies, look for collards that lack yellowing, wilting, or insect damage to the leaves. When selecting greens for cooking, keep in mind that they are known to cook down to about 1/4 their original volume.

Storage tips: You may store collards in a plastic bag in the fridge for three to five days.

How to eat them: If you're aiming to eat them in true Southern style, boil those suckers with a chunk of bacon or salt pork. They may also be prepared as you would spinach or cabbage.

Peak growing season: You should be able to find collards year-round, but their peak season is January through April.

Health benefits: Collards are a great source for calcium, iron, and vitamins A and C.

Nutritional info for 1/2 cup of cooked collards, without salt: 24.7 calories, 2.7 grams of fiber, 2 grams of protein, 0.3 grams of fat (0 saturated), 8.5 milligrams of sodium, and 0 cholesterol.