Collard Greens

Crispy shallots are an addictive garnish on this slaw.

In place of collards, you can make this with the same amount of curly or Tuscan kale.

A dip that proves collards don’t have to be stewed for hours to be delicious.

Shredded coconut, which is cut more finely than the thick flaked type called for here, will work in a pinch.

Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.

To save yourself some chopping, look for bags of mixed, pre-cut braising greens, available at some supermarkets. (Buy spinach separately for the gremolata.) Serve with warm bread for a filling main course.

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.

Thanks to paprika, this meatless main has a spicy, smoky flavor. 

In India, this dish is typically made with the large, elephant ear-like leaves of the taro plant, but you can use collard leaves instead.

The reason this pasta is over-the-top fantastic is because you go a final step to crisp up the cooked orecchiette before it goes swimming in spicy sausage ragù.

Saucy greens slurp up well when mixed into grainy grits in this individually portioned breakfast soufflé.