In a winter market the root vegetables seem to dominate the scene. Collard greens are a note of bright green among the muted colors of potatoes and squash. Collards take a lot of cooking, but the flavor is worth it. As a vegetarian I have had a lot of success thinking outside of the box when cooking with collards. I’ve cooked it with pasta, but my favorite use was when I stuffed the leaves the same way my family always stuffed cabbage. Although the collards gave a bit more texture to the dish, the added flavor made a huge difference.