* HOW TO USE? Use the broad, flat leaves in soups and stews or slice thinly and sauté with bacon. In the South, they often are boiled with a ham hock. To remove the stem, fold leaf in half vertically and cut out vein. Because of their high water content, collard greens shrink during cooking, so buy one bunch per two people.

* LOOK FOR: Firm, green leaves. Avoid yellowed and wilted leaves.

* STORAGE: Store in the refrigerator up to five days in a plastic bag.

- Rana Miller-Weales

Pinto beans with greens

1 1/2 pounds kale or collard greens

2 tablespoons olive oil, divided

1 medium onion, chopped

4 cloves garlic, chopped

1/2 cup vegetable stock

1 (15-ounce) can of diced tomatoes, drained

1 (15-ounce) can pinto beans

2 tablespoons lemon juice

Salt and pepper to taste

To remove stems from greens, fold each leaf in half vertically and cut out vein. Chop in large pieces, and rinse in colander.

In a large sauté pan over medium-low heat, heat 1 tablespoon olive oil. Add onion and sauté for 5 minutes, stirring frequently. Add garlic and continue to sauté for another minute.

Add vegetable stock, tomatoes, beans and greens. Simmer until greens are tender, about 15 minutes.

Season with salt and pepper. Remove from heat and stir in remaining tablespoon of olive oil and lemon juice. Serve immediately.

Makes 4 servings.

Source: Adapted from www.whfoods.com