Flowing leaves of rainbow chard on celery-like stalks, the bunches arranged like bouquets of flowers and just as vibrant. Delicate beet greens, their stems a colorful extension of the edible roots. Frilly escarole. Crisp heads of bok choy and endive. Dandelion greens, as assertive in flavor as their presence may be in the yard. Broad, waxy leaves of green collards. Ruffled kale leaves on thick, long stalks, with shades ranging from muted green to bright red, soft violet and even hints of blue.

Cooking greens, as stunning as they may be in a grocery store or farmers market display, they can be just as arresting once you’ve brought them home — if perhaps for slightly different reasons: What do I do with them? Do they need to be cooked? Or can I eat them raw? If I cook them, how long do they take and how will I know they’re done? Continue reading for tips and recipes…..