11 Collard Greens Recipes From Spicy to Smoky to Creamy and Beyond
Make the most of collard greens with spicy braises, surprising salads, and more preparations.
For those of us who love collard greens, it's easy to fall into a rut. Once you've committed a dependable dish to heart, like Edna Lewis and Scott Peacock's Spicy Collard Greens, why would you possibly need another collard greens recipe? Here's your answer: a Collard Greens Ramen recipe from Todd Richards, a Collard Greens with Black-Eyed Peas recipe courtesy of Bobby Flay, Hugh Acheson's Kimchi-Creamed Collard Greens recipe that made the 2018 list of our 40 best recipes of all time, and plenty more collard greens recipes for every occasion. A vegan collard greens recipe? We've got you covered. Collard greens pesto? You already know. Read on for more collard greens recipes and find a new favorite way to love your greens.
Brazilian-Style Collard Greens
Cookbook author Von Diaz adapted this jalapeño and red chile-spiked greens recipe from culinary historian Dr. Jessica B. Harris. Chiffonade the leaves into ribbons for quick cooking, and pair them with Diaz's Smoky Simmered Beans with Sofrito to make a flavorful, nourishing meal any time of day.
Collard Greens Ramen
Atlanta-based chef Todd Richards has had yaka mein on the brain since enjoying a bowl of the noodle soup as a child. Richards is known for his culinary explorations of the global South, and this flavorful blend of smoked ham hock, bourbon, vinegar, and togarashi with noodles and greens is a notable addition to the canon.
Collard and Fennel Salad with Crispy Plantains
The ever-inventive Ashleigh Shanti massages ribbons of raw collard greens with vinegar, sumac, mustard, molasses, pepper, salt, and oil until they wilt, making them the perfect foil to crisp fennel, apple, and shallot slices in this joyful salad. Twice-fried plantains provide a brilliant crouton crunch.
Fonio Stuffed Collards with Pepper Sambal and Sauce Moyo
Collard greens often get the ribboned or shredded treatment, or shunted to side dish status, but chef and author Marcus Samuelsson puts the sturdy leaves to use as wraps packed with West African staples like fonio seasoned with dawadawa powder, herbs, and red palm oil, then sauced with red peppers, ginger, lemongrass, and other vibrant flavors simmered into a sambal.
Vegan Collard Greens
Many collard greens recipes rely on smoked ham hock, turkey neck, or other animal proteins, but at Boricua Soul in Durham, North Carolina, Toriano Fredericks deploys a clever blend of adobo, seasoned salt, and liquid smoke to bring the signature oomph to these supple greens.
Stone Fruit Salad with Collard-Peanut Pesto
If you've never had the pleasure of a non-basil pesto, author Nicole A. Taylor's collard greens and peanuts mash-up is an absolute game changer. Taylor pulses blanched greens with toasted nuts, lemon juice and zest, honey, garlic, and soy sauce for a sauce that's splendid over fonio and stone fruit, or pretty much any grain, vegetable, salad, sandwich, meat, or any ingredient you care to slather in it.
Kimchi-Creamed Collard Greens
In 2018, this recipe by 2002 F&W Best New Chef Hugh Acheson was named one of the 40 best we've ever run, and with good reason. These long-simmered collards are made fabulously funky and luxurious with a meld of kimchi, cream, bacon, sorghum syrup, and sherry vinegar.
Collard Greens with Black-Eyed Peas
Peas or greens? Greens or peas? Why cheese? Bobby Flay opts for the best of all worlds with a marvelous meld of the two, swaddled in smoky heat with the addition of adobo-packed chipotles.
Sautéed Collard Greens with Pepperoni
No ham hocks? No problem. Justin Chapple brings meat and heat to the mix with the ingenious addition of pepperoni. A pop of tangy lemon juice balances this make-ahead side beautifully.
Cumin-and-Chile-Braised Collard Green Stems
Got stems? Chapple's cumin-and-chile-kicked side is the ideal way to use up stems from collards — or any other hardy green like kale, chard, mustard, beet, and more.
Tangy Braised Collard Greens with White Beans and Lime
1988 F&W Best New Chef Daniel Boulud pairs small white beans with herbs, carrots, and collard greens, then zests the whole thing up with lime juice for a Brazilian-inspired dish that's fresh, silky, and kissed with plenty of thinly sliced garlic.
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