As temperatures drop and winter's official start creeps closer, the once-bountiful selection at local farmers' markets has drastically reduced. Collard greens, the pride of Southern tables and one of the most nutrient-dense foods you can eat, are in season. We love them sauted with olive oil and salt, sliced thin and mixed with mustard, carrot and cabbage for a spicy slaw, mixed with cream and topped with grated cheese for a gratin, or incorporated into a frittata with goat cheese and lemon zest.

As temperatures drop and winter's official start creeps closer, the once-bountiful selection at local farmers' markets has drastically reduced. Collard greens, the pride of Southern tables and one of the most nutrient-dense foods you can eat, are in season. We love them sauted with olive oil and salt, sliced thin and mixed with mustard, carrot and cabbage for a spicy slaw, mixed with cream and topped with grated cheese for a gratin, or incorporated into a frittata with goat cheese and lemon zest. Or, of course, you can take the classic route and braise them with stock and a ham hock.