There's something about the deep green of Sautéed Kale that makes me feel right at home. This Sautéed Kale with a Southern ...

Here’s how to cook them. Some of the most common winter greens you’ll see at grocery stores and farmers markets are from left, mustard, chard, collards and curly kale.

While collard greens and mustard greens are cousins rooted within the brassica family (a group that also includes kale and broccoli), these leafy vegetables hold key differences in taste and texture.

I can find frozen kale, but it takes longer to cook. The stores around Roanoke carry mixed greens, spinach and mustard greens, which aren’t nearly as good.

It’s a wonder collard greens don’t show up on the table more often and in more ways, says chef Adrienne Cheatham. Here’s how she prepares them.

And I absolutely increase those hearty greens — escarole, kale, mustard greens — to make sure I don’t waste any hot-honey-anointed pan drippings. View this recipe.

Salt 2 large or 3 medium bunches dark leafy greens, like kale, collard greens, mustard greens, dandelion greens, chard or broccoli raab, preferably a mix 1/4 cup extra-virgin olive oil ...

Varieties of winter greens include mustard, left, chard, collards and curly kale. (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) ...

Historically, mustard greens have been used as an antiseptic herb for treating injuries. So why is Tasting Table writing about a green that's been used to heal wounds? Because this green also has a ...