Collard Greens

Fact: vegetables just taste better with coconut milk

Coconut oil and milk are the magic ingredients in this sweet potato recipe.

Dinner game-changer: start cooking your greens in coconut milk.

Cornmeal thickens this soup and gives it a silky texture, and the combination of smoky andouille and greens packs in more flavor than you could imagine from a one-hour recipe cook time.

The holy trinity of greens, eggs, and rice.

Garlic and collard greens make a healthy addition to this porridge recipe, but you can use any leftover greens you have on hand.

When working with a large quantity of greens, it’s much easier to sauté them if they’re blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.

These make ahead salads are even better the next day. No joke.

These make ahead salads won't get soggy as they sit—they're even better the next day.

Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

Finishing this dish with coconut milk retains its sweet flavor.

You know how we're always telling you not to trash your kale stems? Here's how to make them actually taste good.

Here's how to buy, store, and cook with collard greens, in season in November.

For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing.

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Have more greens than you know what to do with this summer? Learn the best way to freeze and store greens like kale, collards, and spinach, so you can cook with them all year long.

You wouldn’t blanch tender herbs such as basil, but doing so here softens the collards and kale.

Eat your greens early and often. Here's how to make healthy sautéed greens for breakfast.

A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.

When dressing hardy raw greens, it’s good to be aggressive. Fortunately, we’ve got spicy ginger and seedy flavor bombs on hand.

Flip the script on a winter vegetable that’s usually stewed: Collards are great when briefly sautéed.

If you like Greek yogurt, you’ll love labneh, especially in this dish.

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.

Crispy shallots are an addictive garnish on this slaw.