Spring is on its way in, bringing with it a colorful assortment of peak-season produce, including cabbage's cousins collards and curly kale.

Known collectively as spring greens, the leafy veggies grace many of our Sunday dinner tables throughout the year, but January through April is when they're truly at their best.

Look for crisp green leaves with no yellowing, wilting or insect damage, and keep them refrigerated in a plastic bag for three to five days.

Here, we explored two takes on their traditional preparation -- boiled with a chunk of salted pork for flavor -- subbing in turkey wings for the pork in one (the modern classic) and adding a sweet foil to the savory bacon in the other (creative genius).

Which one gets your vote? The classic or the creative?

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CLASSIC: Max Hardy's Collard Greens
1  of  3
1 1/2 quarts chicken stock
1 1/2 pounds smoked turkey wings
½ yellow onion, diced
½ large rutabaga, diced
6 pounds collard greens, rinsed and trimmed
1/3 jalapeno (optional)
2 tablespoon onion powder
2 tablespoon garlic powder
Salt and pepper to taste

1. Place the chicken stock and smoked turkey wings in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 45 minutes.

2. Add the collards, onions, jalapeno and seasonings to the pot. Simmer covered for about 2 hours, stirring occasionally.

3. And the rutabaga to the pot, and simmer for another 30 minutes.

Prep Time: 3 hours and 15 minutes | Yield: 8 servings