Collard Greens
Collard Greens and Kale Pesto
You wouldn't blanch tender herbs such as basil, but doing so here softens the collards and kale.
By Joe Sparatta and Lee Gregory
Kimchi Creamed Collard Greens
Collards really cook down a lot, so don't be fooled into buying some puny little bunch. I like my collards on the smaller, younger side of life. (The younger the collards, the shorter the cooking time.) The addition of kimchi gives the classic creamed greens an umami bite that I adore.
By Hugh Acheson
How to Turn Leftovers Into a Fast, Healthy Lunch
All it takes is some foresight and some leafy greens.
By Anna Stockwell
Collard Greens Salad with Ginger and Spicy Seed Brittle
When dressing hardy raw greens, it's good to be aggressive. Fortunately, we've got spicy ginger and seedy flavor bombs on hand.
By Claire Saffitz
Kale Every Which Way—Except Salad
Chef Yotam Ottolenghi's fresh ideas on hearty, healthy, trendy greens.
By Sarah KarnasiewiczPhotography by Charles Masters
Spanish Tortilla Bites with Winter Greens and Garlic
The Spanish Tortilla (or Tortilla Española) is not actually a tortilla at all--at least in the way most Americans understand the term. Instead, tortilla is a large, delicious frittata of eggs and potatoes. This fresh take on the classic Spanish dish is a great make-ahead, single-bite hors d'oeuvre for a cocktail party. The mild base ingredients are a great canvas for added layers of flavor, and, once you learn the technique, the variations are endless. It is delicious served warm, room temperature or even cold, and is a great, filling option for any gluten-free guests you might be catering to.
By Lauryn Tyrell
Sautéed Collard Greens with Caramelized Miso Butter
Flip the script on a winter vegetable that's usually stewed: Collards are great when briefly sautéed.
Collard Green Salad with Cashews and Lime
Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.
By Alison Roman
Garden Greens and Goat Cheese Pasta
This pasta is tasty made with kale, collards, or any greens you have growing in the garden. I will go and cut whatever is ready or use what I brought home from the farmers' market. I like to include something that has a bit of spice, such as broccoli rabe, red mustards, or mature rocket. Many times I will cook more greens than I need and put them in the refrigerator to make a quick pasta another time. (Add the garlic and goat cheese at the time you are going to toss them with the pasta.) This is perfect for those days when dinnertime shows up before you know it.
By Alice Waters
Collard Green and Radish Slaw with Crispy Shallots
By Dawn Perry
Collards with Toasted Coconut
Shredded coconut, which is cut more finely than the thick flaked type called for here, will work in a pinch.
By Louisa Shafia
Collard and Pecan Pesto
A dip that proves collards don't have to be stewed for hours to be delicious.
By Andrew Knowlton
Pan-Roasted Salmon with Collards and Radish Raita
Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.
By The Bon Appétit Test Kitchen
Italian Vegetable Stew
Packed with vegetables and white beans, this is the kind of wholesome one-pot meal you need to ward off winter blues.
By Brandon Jew
Brown-Butter Creamed Winter Greens
From Southern food aficionado John T. Edge, this recipe calls for bitters such as collards, mustard greens, and kale and then amps up the flavor with red pepper flakes, garlic, and crunchy bacon. Homemade béchamel sauce sends it over the top. Serve this as a savory addition to any winter feast in place of the usual creamed spinach; it’s a spectacular pledge-of-undying-love-to-the-chef kind of dish.
Elwood’s Ham Chowder
This recipe is courtesy of Donald Barickman; it was created with and named for his father, Elwood.
Greens with Tomatoes and Parmesan
The vibrant color contrast between the greens and the tomatoes adds eye appeal to this tasty dish.
Garlicky Greens
You may not feel like dealing with a big mess o’ greens when you’re in a huge hurry to eat, but if your main dish is a breeze and you have a few minutes to spare, it’s a great investment of time. Recently, I fell in love with kale, so preparing a batch in this manner no longer seems like a big deal. Greens—especially kale and collards—provide a reliable source of calcium for vegans. This is a good way to prepare Swiss chard, kale, or collard greens.