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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
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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
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If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.
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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.
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(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.
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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.
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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
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Easy
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4.0
(4.14)
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Emily Schultz
Cooking
They’re buttery, smoky, and speedy as can be.
Kendra Vaculin
Cooking
Here's how to buy, store, and cook with collard greens, in season in November.
Rochelle Bilow
Southern-style stewed collard greens are so over (or just getting kind of boring?). Try faux-cooking them with vinegar instead.
Jasmin Sun
Cooking
They're a quick and crowd-pleasing hit I’ll make on repeat with no shame.
Aliza Abarbanel
Cooking
Introducing: epic garlic bread, juicy pork cutlets, Creamsicle-inspired sundaes, and more inspiration for your weeknight dinners.
Claire Saffitz
Videos
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Brad Leone guides you through a simple summertime favorite of his: meaty, grilled fish collars to pair with Goose Island’s 312 Dry-Hopped Urban Wheat Ale.
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Join Rawlston Williams in his home kitchen as he makes braised goat with dasheen (taro root) and callaloo. The cubed goat is soaked in a mixture of baking soda and water and marinated before braising to make it super tender and flavorful. This goat stew (or soup, if you like) features callaloo, dasheen and okra, but you can sub these out for any comparable vegetables, like green beans or yukon potatoes.
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Andy Baraghani gives the hot tips on how to make a staple from Al's Place in San Fransisco- Salmon Collars!
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Join Chris Morocco as he makes Beef Wellington with green sauce. This sort-of-traditional approach to beef Wellington doesn’t shy away from using a wide range of umami-rich ingredients such as bacon, soy sauce, mustard, and maitake mushrooms to create tons of flavor. A lighter sauce packed with herbs and a few anchovies balances out the heavy dish and brings old-school beef Wellington into the modern era.
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
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Spiced lamb roast with crunchy jewel relish gets its festive flavor from chopped apricots, dill, pomegranate seeds, almonds, and scallions, mixed with lemon and plated atop creamy labneh for a zesty finish. Served on tableware from the Textured Neutrals collection by Lenox, this dish is the centerpiece of the season.
To learn more, visit lenox.com.