Category: Collard Greens

Most of the collard recipes in this collection are not for the long, slow-cooked kind. This one is and it’s delicious and more traditional. You can certainly add a ham hock to the pot or add some diced bacon with the onions and garlic. Serve with cornbread and beans if you'd like. ... Read more »

Sweet, spicy and silky. ... Read more »

I threw this dish together one night and it turned out to be a winner. You could fry or poach an egg to serve on top of this and call it dinner.   For this dish to work you need a large skillet and you need to cut the squash into really small pieces. I suggest 1-inch long little batons or some such. You want the vegetables to have enough room so they sauté/brown rather than steaming.... Read more »

-- slightly adapted from Vegan Soul Kitchen by Bryant Terry   I first met author, chef, activist, music lover and all around mover-and-shaker Bryant Terry at a Slow Food Event in Portland, OR when his book Vegan Soul Kitchen came out. He demo'ed this dish a part of lecture/presentation which included him tossing the finely chopped collard stems, aka confetti, into the air. I have been making this delicious dish ever since. You can skip the raisins and it's still a vibrant dish though Bryant's combination is worth trying--good even according to raisin-haters I know!   Bryant talks about this dish as symbolic of his approach to cooking--fresh, lively twists on traditional dishes and treasured ingredients. His combinations are never short of inspired and in his subsequent books Inspired Vegan and Afro Vegan he continues on his path of satisfying, gorgeous, culturally and historically-rooted food.   I love this as a side dish or in a quesadilla with some grated sharp cheddar. I’m not a big fan of raisins in savory dishes but they are essential here.  ... Read more »

This is more of a template than a recipe and one of many greens and beans dishes you'll find on this site. Any bean and any green will work here. Canned beans are fine too.  ... Read more »

  I enjoyed collards prepared like this in Louisville, Kentucky and came home and recreated them to the best of my ability.   ... Read more »

Collard greens grow well in many parts of the world. They are robust, beautiful and prolific plants. They do not have to be cooked for an hour with a ham hock (though by all means do if you can). There are many quick and fresh preparations for these delicious greens. You can even use tender, young leaves raw as in the salad with apples and walnuts.   I do sometimes blanch collards greens in lightly salted boiling water for 5 minutes and then proceed to use them in other recipes or as is. If you're afraid you won't get to them before they start yellowing you can blanch and then take your time in using them as they'll keep 3-4 more days once cooked.   Collards keep well in a plastic bag in the refrigerator for 3-7 days or so depending on how fresh they are to begin with.... Read more »