Category: Collard Greens

  I'm always looking for good ways to cook collard greens and this curry really worked. My son typically likes greens but he'd much prefer them like this than as a plain, braised side dish. The key here is to cut them into really thin strips which contributes to the creamy texture of the finished dish.   ... Read more »

This is a template, not a precise recipe. The idea is to soften leafy greens in a pot of home-cooked or canned beans. Season with garlic and hot pepper if you'd like.  Make however much of this you'd like. It keeps and reheats well for up to 5 days.... Read more »

This recipe is inspired by a recipe for Zebhi Hamli, an Eritrean dish of stewed spinach from the wonderful book In Bibi's Kitchen by Hawa Hassan. Here it's served with Shiro, the beloved Eritrean ground chickpea and tomato stew spiced with Berbere spice mix.  ... Read more »

[caption id="attachment_20560" align="aligncenter" width="660"] This version uses Brussels Sprout tops which are incredibly tender and sweet and can be used like any sturdy leafy green.[/caption]   This is a delicious way to enliven most greens. I think I particularly like it with sturdier greens like collards and kale but mustard greens are good here as is chard and spinach.... Read more »

These spiced chickpeas, when sauteed with greens and topped with a little yogurt if you'd like, are a delicious, quick meal. They are also featured in this one-bowl meal.  ... Read more »

Blanched collard green leaves, like chard, make excellent wraps. Collards are sturdier than chard and are well suited to fill and roll around most any savory filling. Make a couple for lunch as they're easy to make ahead and pack or serve them as appetizers, cut in half or several each for dinner. And they're more flexible than burritos since they're delicious cold. By all means blanch more leaves at once and store them, covered, in the fridge for up to 5 days. [caption id="attachment_19726" align="aligncenter" width="620"] This version is filled with marinated, sauteed tofu, roasted cauliflower, broccoli and peanut sauce.[/caption]... Read more »

This dish is similar to the filling of an egg roll, with cabbage and carrots stir-fried with garlic/ginger, soy sauce and sesame oil. If you want it to be even closer to a real egg roll, feel free to use ground pork or any ground meat in place of the tofu. If you're vegan, just use a vegan mayo for the sriracha mayo or skip it entirely (although I highly recommend it!).   I've also made this with blanched collard greens instead of the cabbage and it's delicious.  [caption id="attachment_21852" align="aligncenter" width="660"] The collard green version.[/caption]   Makes 3-4 servings  ... Read more »

Any leafy green can be quickly sautéed/braised and dressed with the ever-more-popular spicy chili crisp condiment.... Read more »

You'll get tender, flavorful collards greens in about 15 minutes with this simple method. By all means add a little pork, in one form or another, if you'd like.... Read more »

If you have good stock on hand use it for this simple dish. And if you don't, still make it but don't be shy with the butter or olive oil to finish. The greens need to be quick-cooking and more tender than kale typically is, for this to come together well. The goal is to get a silky, moist dish but not a soupy one.   Here I served it over red lentils that I cooked with a few pinches of cumin seeds and finished with salt and olive oil.   Variations A good stock can be made from chicken, mushroom, veg, pork, or beef. You can also use broth or water for the base liquid in this recipe. Spinach, young, tender collard greens, beet greens or turnip greens are good here. ... Read more »

To keep the collard greens bright I think it's worth blanching them with the potatoes before adding to the curry. It's an extra step but a fairly quick one. You can substitute other greens or a combination of greens and if you're using tender ones like turnip, radish tops or mustard greens you don't need to blanch them first. Diced winter squash would be a good substitute for the potatoes.... Read more »

This is the simplest of soups and it can accommodate many a vegetable. You can fancy it up with bacon or chicken stock or top it with a little grated Parmesan or keep it simple. The nettles are lovely here but not essential and you can substitute spinach or water cress or mustard greens.... Read more »

  This comes together quickly and is rich (though vegan), and fragrant and suitable for many different leafy greens--mustard greens, collards, kale or turnip greens. You could substitute chickpeas for the potatoes or sweet potatoes.... Read more »

I love this combination of disparate flavors. Toast the walnuts a bit longer than you might typically--the hint of char is delicious here. ... Read more »

For this version, I needed to use up various vegetables. I had quite a few chard stems, a few scallions and half a bunch of collard greens.  ... Read more »

--inspired by Afro-Vegan by Bryant Terry   Bryant Terry's recipes are always creative and delicious and I took his Slow-Cooked Collard Greens recipe and  sped things up and cut a few corners and ended up with a full-flavored dish that pairs well with most anything--leftover cold salmon and aioli (as pictured), grits or polenta (as he suggests), eggs, roasted sweet potatoes, etc.  ... Read more »

  -adapted from Afro Vegan by Bryant Terry   Afro Vegan is a gorgeous and inspiring cookbook for cooks/eaters of any persuasion. Bryant has a knack for flavor combinations coupled with deep knowledge of cooking and culinary traditions  in many African countries and the African diaspora. I adapted this lovely vegetable dish and un-veganized it by adding a bit of cream and bacon (and even a little chicken in the above version) which you could certainly omit.  ... Read more »

This dish materialized the last day before my next CSA share's arrival and it successfully used up what needed using. You could substitute leeks for the onions or use different greens--use it as a template. I turned it into a complete meal by serving it with hard-boiled eggs I happened to have on hand.  ... Read more »

--inspired by Richard Stewart from The Gumbo Shop   Gumbo Z'herbes or Gumbo Zav or Gumbo Verte are all names for the the green gumbo often made during lent in New Orleans. There are dozens of versions of Gumbo Z’herbes, some with meat, some without, some with up to 13 kinds of greens.   This makes a big pot of soup but it’s hardly worth making a smaller batch. And it gets better with age and freezes well. This takes about 60-90 minutes to make (excluding the bean soaking time), including all the washing and chopping, depending on how fast of a chopper you are. You can also used canned beans in a pinch.   Serves 12... Read more »

--adapted from Gourmet   This salad is best if you can let it sit for 15 minutes or so before eating. As with most raw kale/collard salads this gives the greens a chance to soften a bit.... Read more »