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magazine braised collard greens
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If you thought collards were only for braising, this bright and tangy collard salad will change your mind.
4.5
(4.5)
Vegan
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This collard greens recipe yields meltingly tender garlic-infused greens. They need to cook for at least an hour, but you can leave them mostly unattended.
4.6
(4.64)
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If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.
5.0
(5)
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These collard greens are great to make for a dinner party when you need to keep your oven and stovetop free.
4.6
(4.59)
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Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.
5.0
(5)
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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.
4.0
(3.9)
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4.3
(4.33)
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On New Year's Day, Julia Sullivan makes these collard greens with a side of black-eyed peas for good luck.
4.7
(4.74)
Easy
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You wouldn’t blanch tender herbs such as basil, but doing so here softens the collards and kale.
4.0
(3.8)
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When dressing hardy raw greens, it’s good to be aggressive. Fortunately, we’ve got spicy ginger and seedy flavor bombs on hand.
3.5
(3.52)
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Flip the script on a winter vegetable that’s usually stewed: Collards are great when briefly sautéed.
4.0
(3.94)
Easy
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4.0
(4.14)
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This mix of hardy greens, pickled fennel, and spicy coconut vinaigrette brings a lightness to decadent meals.
4.0
(3.86)
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In place of collards, you can make this with the same amount of curly or Tuscan kale.
4.0
(4.03)
Easy
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The summer side dish you didn’t see coming—and the tomato-bacon broth you can’t stop eating.
5.0
(4.86)
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It takes a little while to griddle all the slices, but it’ll add a lot of richness and flavor. You can do all of the other components ahead of time.
5.0
(5)
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Our best creamy collard greens recipe does contain bacon, whole milk, and heavy cream, but it's so worth it if you want to splurge. Serve as a hearty side dish.
5.0
(4.77)
Quick
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Shredded coconut, which is cut more finely than the thick flaked type called for here, will work in a pinch.
4.3
(4.3)
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This recipe would also work with a large head of any color cauliflower, cut into ¾"-thick steaks, in place of the beets.
4.0
(3.8)
Easy
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5.0
(5)
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A dip that proves collards don’t have to be stewed for hours to be delicious.
4.0
(4)
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Savory, lip-smackingly rich, and meltingly tender—you’ve never had greens quite like this before.
5.0
(4.83)
Quick
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Precooked, compact, and way more flavorful than store-bought frozen spinach, these portioned greens are ready to go.
5.0
(4.8)
Easy
Recipes
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.
4.7
(4.67)