Greens often refer to a number of pungently flavored dark green leaves including, but not limited to, collard greens, dandelion greens, mustard greens and turnip greens. Throughout history most greens have had curative powers attributed to them. Generally, all are good sources of various nutrients including beta carotene, vitamin C, iron and calcium.

• Most greens can be eaten raw when they are very young and tender.
• Greens are more commonly cooked when mature to enhance their flavor. They are served as a side dish often flavored with bits of smoked ham or vinegar.
• Chopped greens may be added to soups, stews and stir-fries. They mix well with other highly flavored ingredients.

• Collard greens, a staple of soul food, are a member of the cabbage family. Collard greens are often confused with kale. Its flavor is a cross between cabbage and kale.
• Mustard greens, also a soul food ingredient, are cousins to collard greens. The leaves are very dark green and have a pungent, mustardlike flavor.
• Dandelion greens have a slightly bitter, tangy flavor and grow both wild and cultivated.
• Turnip greens, another popular soul food, are one of the sharpest tasting greens when mature. Turnips grown for their tops don't develop full-grown roots.
• Other greens include kale (see kale entry for more information), beet greens, spinach (see spinach entry for more information) and Swiss chard.

• Collard greens are available all year with January through April as their peak season.
• Mustard greens are most abundant from December through March but may be found year-round in some areas. They may also be purchased canned or frozen.
• Dandelion greens are at their peak in the early spring when the plants have not yet flowered.
• Turnip greens are available year-round with their peak season from October through February.

All greens should be chosen for their crisp, bright and even-colored leaves. Avoid greens that are wilted, yellowed, spotted or have thick, fibrous stems. When choosing dandelion greens, the smaller, the better. Leaves less than 6 inches long are best.

1 pound fresh greens = approximately 3 cups cooked.

All greens should be stored in plastic bags in the refrigerator. Collard and dandelion greens will keep for up to five days; mustard greens one week; turnip greens up to three days.

Greens can be sandy. Soak them in a sinkful of cool water for a few minutes. Then swish them to remove sand and dirt. Repeat this process several times, if necessary, with fresh water.

Collard greens may have tough stems that should be removed before cooking. To remove the stems, fold each leaf in half. With your fingers, pull the stem toward the top of the leaf. Discard the stems.

Greens may be blanched, braised, sautéed, simmered, steamed or stir-fried.