There’s something wonderfully comforting about a big pot of collard greens simmering on the stove, filling your kitchen with that earthy, savory aroma. Whether you’re craving classic Southern-style greens or looking for fresh, modern twists, we’ve gathered 22 delicious and easy recipes that will make this humble green the star of your table. Get ready to fall in love with collards all over again!
Southern Style Collard Greens
Glistening with rich, savory depth, Southern-style collard greens represent the soulful heart of traditional American comfort cooking, where slow-simmered leaves transform into a tender, flavor-infused masterpiece. Generations of Southern cooks have perfected this art of patient preparation, allowing each ingredient to meld into harmonious complexity. Golden moments of culinary tradition await in this timeless dish that warms both kitchen and spirit.
Ingredients
– 2 large bunches of fresh, dark green collard greens
– 8 ounces of thick-cut, smoky bacon
– 1 large sweet yellow onion
– 4 cloves of aromatic garlic
– 2 cups of rich chicken broth
– 1 cup of apple cider vinegar
– 2 tablespoons of granulated sugar
– 1 teaspoon of coarse kosher salt
– 1/2 teaspoon of freshly cracked black pepper
– 1/4 teaspoon of fiery red pepper flakes
Instructions
1. Rinse the fresh collard greens thoroughly under cold running water to remove any grit or debris.
2. Stack several leaves together and use a sharp knife to remove the tough central stems completely.
3. Roll the destemmed leaves tightly into bundles and slice them into 1-inch wide ribbons.
4. Dice the thick-cut bacon into 1/2-inch pieces using a sturdy chef’s knife.
5. Heat a large, heavy-bottomed Dutch oven over medium heat for 2 minutes until evenly warm.
6. Cook the bacon pieces for 8-10 minutes, stirring occasionally, until crispy and golden brown.
7. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot.
8. Finely chop the sweet yellow onion and add it to the hot bacon fat.
9. Sauté the onion for 6-8 minutes until translucent and fragrant, stirring frequently.
10. Mince the garlic cloves and add them to the pot, cooking for 1 minute until aromatic.
11. Add the sliced collard greens to the pot in batches, wilting each addition before adding more.
12. Pour in the rich chicken broth and apple cider vinegar, scraping any browned bits from the bottom.
13. Stir in the granulated sugar, coarse salt, black pepper, and red pepper flakes until well combined.
14. Return the crispy bacon to the pot and bring the mixture to a gentle boil.
15. Reduce heat to low, cover the pot, and simmer for 90 minutes, stirring every 20 minutes.
16. Remove the lid and continue simmering for another 30 minutes until the greens are fork-tender.
17. Taste and adjust seasoning if needed, then serve immediately.
Knowing these collard greens achieve their signature silkiness through patient simmering, the leaves become remarkably tender while absorbing the smoky bacon essence. Their robust texture holds up beautifully against creamy mashed potatoes or nestled beside crispy fried chicken, while the tangy vinegar brightness cuts through the richness. Consider serving them over stone-ground grits for a truly Southern experience where the potlikker becomes as treasured as the greens themselves.
Collard Green and Quinoa Salad
A vibrant celebration of Southern tradition meets modern nutrition, this collard green and quinoa salad transforms humble ingredients into an elegant composition of textures and flavors. Amidst the tender greens and nutty grains, each component harmonizes to create a dish that feels both comforting and sophisticated. The careful balance of earthy, tangy, and savory notes makes this salad a standout addition to any seasonal table.
Ingredients
– 1 bunch fresh collard greens, stems removed and leaves thinly sliced
– 1 cup uncooked quinoa, rinsed thoroughly
– 2 cups vegetable broth, simmering hot
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– ½ cup toasted pecans, roughly chopped
– ¼ cup dried cranberries, plump and sweet
– 2 ounces crumbled feta cheese, creamy and tangy
Instructions
1. Rinse 1 cup quinoa under cold running water for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups simmering vegetable broth in a medium saucepan.
3. Bring quinoa mixture to a boil over high heat, then immediately reduce to low heat.
4. Cover saucepan and simmer quinoa for 15 minutes until all liquid is absorbed.
5. Remove quinoa from heat and let stand covered for 5 minutes to steam.
6. Fluff quinoa with a fork and spread on a baking sheet to cool completely.
7. While quinoa cools, remove tough stems from 1 bunch collard greens using a sharp knife.
8. Stack 4-5 collard leaves and roll tightly into a cigar shape.
9. Slice rolled collards crosswise into ¼-inch ribbons for optimal tenderness.
10. Whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl.
11. Massage dressing into sliced collard greens with clean hands for 2 minutes until slightly wilted.
12. Add cooled quinoa to dressed collards and toss gently to combine.
13. Fold in ½ cup toasted pecans, ¼ cup dried cranberries, and 2 ounces crumbled feta.
14. Let salad rest for 10 minutes at room temperature to allow flavors to meld.
Marvel at the symphony of textures—the quinoa’s delicate fluffiness against the collards’ substantial bite, punctuated by pecans’ satisfying crunch. The tangy feta and sweet cranberries create pockets of surprise throughout each forkful, while the lemon-forward dressing brightens the earthy foundation. Consider serving this salad alongside grilled chicken or spooned into lettuce cups for an elegant lunch presentation.
Garlicky Collard Greens Stir-Fry
This vibrant stir-fry transforms humble collard greens into an elegant weeknight masterpiece, where garlic’s aromatic punch meets the hearty satisfaction of quickly wilted greens. The dish comes together in mere minutes yet delivers complex layers of flavor that belie its simplicity, making it perfect for both busy evenings and sophisticated dinner parties alike.
Ingredients
– 1 large bunch of fresh collard greens, stems removed and leaves thinly sliced
– 4 cloves of aromatic garlic, finely minced
– 2 tablespoons of rich extra virgin olive oil
– 1 tablespoon of premium soy sauce
– 1 teaspoon of toasted sesame oil
– ½ teaspoon of freshly cracked black pepper
– ¼ teaspoon of flaky sea salt
Instructions
1. Wash the collard greens thoroughly under cold running water to remove any grit, then pat completely dry with clean kitchen towels.
2. Stack several collard leaves together and use a sharp chef’s knife to slice them into ¼-inch ribbons, discarding the tough central stems.
3. Heat the extra virgin olive oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
4. Add the minced garlic to the hot oil and sauté for exactly 30 seconds until fragrant but not browned, stirring constantly with a wooden spoon.
5. Immediately add the sliced collard greens to the skillet, tossing vigorously to coat them evenly with the garlic-infused oil.
6. Continue cooking for 3-4 minutes while stirring frequently, until the greens have wilted to about half their original volume and turned bright emerald green.
7. Drizzle the soy sauce and toasted sesame oil over the greens, then season with cracked black pepper and flaky sea salt.
8. Toss everything together for one final minute to ensure the seasonings are evenly distributed and the flavors have melded.
What emerges is a beautifully textured dish where the collard greens maintain a satisfying bite while absorbing the savory garlic essence. The sesame oil provides a nutty finish that complements the greens’ earthiness perfectly, making this stir-fry excellent served over jasmine rice or alongside grilled salmon for a complete meal.
Collard Green Wraps with Spicy Chickpeas
Yield to the vibrant embrace of autumn with these sophisticated collard green wraps, where tender leaves cradle a spirited filling of boldly spiced chickpeas. This elegant plant-based creation transforms humble ingredients into a visually stunning centerpiece, perfect for crisp fall entertaining. Each bite delivers a harmonious balance of earthy greens and fiery legumes, wrapped in nature’s perfect packaging.
Ingredients
– 8 large collard green leaves, washed and stems trimmed
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 2 (15-ounce) cans plump chickpeas, drained and rinsed
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1/4 cup fresh lemon juice
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon fine sea salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Submerge collard leaves in boiling water for exactly 45 seconds until bright green and pliable.
3. Immediately transfer leaves to an ice water bath to halt cooking, then pat completely dry with paper towels.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Sauté diced onion for 5-7 minutes until translucent and fragrant.
6. Add minced garlic and cook for 60 seconds until golden and aromatic.
7. Incorporate chickpeas, smoked paprika, and cayenne pepper, stirring to coat evenly.
8. Cook mixture for 8-10 minutes, mashing chickpeas slightly with a fork until textured but cohesive.
9. Remove skillet from heat and stir in fresh lemon juice, chopped parsley, and sea salt.
10. Place 1/3 cup filling in the center of each collard leaf, avoiding the tough stem area.
11. Fold sides inward, then roll tightly from stem to tip to form secure bundles.
12. Arrange wraps seam-side down on a serving platter. The collard leaves maintain a satisfying crisp-tender texture that contrasts beautifully with the creamy, spiced chickpea filling. For an elegant presentation, slice wraps diagonally to reveal the vibrant interior, or serve alongside a cooling yogurt dip to temper the gentle heat.
Sautéed Collard Greens with Bacon
Luminous emerald leaves transform into a dish of profound Southern comfort when gently wilted with smoky pork and aromatic seasonings. This sautéed collard greens preparation balances the vegetable’s earthy bitterness with rich, savory notes, creating a side dish worthy of both weeknight dinners and holiday tables. The careful layering of flavors and textures makes this humble green truly spectacular.
Ingredients
– 6 slices thick-cut applewood smoked bacon, chopped
– 1 large sweet yellow onion, thinly sliced
– 3 cloves fresh garlic, minced
– 2 pounds fresh collard greens, stems removed and leaves chopped
– 2 cups rich chicken broth
– 2 tablespoons apple cider vinegar
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon crushed red pepper flakes
Instructions
1. Place chopped bacon in a large, heavy-bottomed skillet over medium heat and cook for 8-10 minutes until crispy and golden brown, stirring occasionally to ensure even cooking.
2. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving the rendered bacon fat in the skillet.
3. Add thinly sliced sweet yellow onion to the hot bacon fat and sauté for 6-8 minutes until translucent and lightly caramelized, stirring frequently to prevent burning.
4. Stir in minced fresh garlic and cook for exactly 1 minute until fragrant but not browned, being careful not to scorch the delicate garlic.
5. Add the chopped collard greens in three batches, wilting each addition before adding the next, which helps manage the volume and ensures even cooking.
6. Pour in rich chicken broth and bring to a gentle simmer, then reduce heat to medium-low and cover the skillet.
7. Cook the greens for 25-30 minutes until tender but still vibrant, stirring occasionally and checking that the liquid maintains a gentle simmer.
8. Stir in apple cider vinegar, which brightens the flavors and helps tenderize the greens further.
9. Season with coarse kosher salt, freshly cracked black pepper, and crushed red pepper flakes, then simmer uncovered for 5 minutes to allow the flavors to meld.
10. Remove from heat and fold in the reserved crispy bacon, reserving a tablespoon for garnish if desired.
Silken greens melt on the tongue while maintaining enough structure to provide satisfying texture, with the smoky bacon and sharp vinegar cutting through the earthy depth. Serve these luxurious greens alongside roasted chicken or spoon them over creamy stone-ground grits for a truly Southern experience, where the vibrant green color makes a stunning contrast against white porcelain.
Collard Greens and Sweet Potato Soup
Elegant yet deeply comforting, this Collard Greens and Sweet Potato Soup marries earthy sweetness with robust greens in a velvety broth that warms from the inside out. Perfect for crisp autumn evenings, it transforms humble ingredients into a sophisticated bowl of nourishment that feels both rustic and refined.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium sweet potatoes, peeled and cubed
– 4 cups low-sodium vegetable broth
– 1 bunch fresh collard greens, stems removed and leaves chopped
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ½ cup full-fat coconut milk
– 1 tablespoon apple cider vinegar
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
3. Stir in 3 cloves of minced garlic and cook for 1 minute until aromatic but not browned.
4. Add 2 medium peeled and cubed sweet potatoes, tossing to coat in the aromatics.
5. Pour in 4 cups of low-sodium vegetable broth, scraping any browned bits from the bottom of the pot.
6. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes until sweet potatoes are fork-tender.
7. Stir in 1 bunch of chopped fresh collard greens, 1 teaspoon smoked paprika, and ½ teaspoon freshly ground black pepper.
8. Simmer uncovered for 10 minutes until greens are wilted and vibrant green.
9. Stir in ½ cup full-fat coconut milk and 1 tablespoon apple cider vinegar until fully incorporated.
10. Remove from heat and let rest for 5 minutes to allow flavors to meld.
Yielding a velvety texture with tender sweet potato chunks and silky greens, this soup delivers a harmonious balance of earthy sweetness and subtle smokiness. For an elegant presentation, garnish with a drizzle of coconut milk and serve alongside crusty artisan bread to soak up every last drop of the richly layered broth.
Vegan Collard Greens with Smoked Paprika
Lusciously tender and deeply flavorful, these vegan collard greens transform humble ingredients into an extraordinary side dish that celebrates Southern tradition with contemporary flair. Smoked paprika lends a subtle smokiness that dances elegantly with the greens’ natural earthiness, creating layers of complexity in every bite. This plant-based version proves that soulful comfort food requires no compromise on sophistication or depth of flavor.
Ingredients
– 2 large bunches of fresh collard greens with deep green, crisp leaves
– 3 tablespoons of rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves of aromatic garlic, minced
– 2 tablespoons of smoked paprika with deep crimson hue
– 4 cups of rich vegetable broth
– 2 tablespoons of apple cider vinegar with bright acidity
– 1 teaspoon of coarse sea salt
– ½ teaspoon of freshly cracked black pepper
Instructions
1. Thoroughly wash the collard greens under cold running water to remove any grit, then pat dry with clean kitchen towels.
2. Stack 4-5 leaves together, roll them tightly into a cigar shape, and slice crosswise into ½-inch ribbons using a sharp chef’s knife.
3. Heat the olive oil in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
4. Add the diced onion and cook, stirring frequently, until translucent and lightly golden around the edges, approximately 6-8 minutes.
5. Stir in the minced garlic and cook for exactly 1 minute until fragrant but not browned.
6. Sprinkle the smoked paprika over the onion mixture and toast for 30 seconds to release its essential oils and deepen the flavor.
7. Add the sliced collard greens in batches, stirring after each addition until they begin to wilt, about 3 minutes total.
8. Pour in the vegetable broth, ensuring it covers the greens by about 1 inch.
9. Bring the mixture to a gentle boil, then immediately reduce heat to maintain a steady simmer.
10. Cover the pot and simmer for 45 minutes, stirring every 15 minutes to ensure even cooking.
11. Remove the lid and continue simmering uncovered for another 15 minutes to allow the liquid to reduce slightly.
12. Stir in the apple cider vinegar, sea salt, and black pepper, cooking for 2 more minutes to integrate the flavors.
13. Remove from heat and let rest for 5 minutes before serving to allow the greens to absorb the remaining liquid.
Keeping their structural integrity while achieving melt-in-your-mouth tenderness, these collard greens offer a beautiful contrast between the silky leaves and the robust, smoky broth. The subtle acidity from the vinegar cuts through the richness, creating a harmonious balance that makes this dish equally stunning served over creamy polenta or alongside crusty artisan bread to soak up every last drop of the flavorful cooking liquid.
Collard Green and Cheese Stuffed Mushrooms
Perfectly bridging Southern comfort with elegant entertaining, these collard green and cheese stuffed mushrooms transform humble ingredients into sophisticated bites. Plump mushroom caps cradle a savory filling where earthy greens mingle with rich, melted cheeses. Each morsel offers a delightful contrast of textures and flavors that will impress even the most discerning palates.
Ingredients
– 16 large cremini mushroom caps with stems removed
– 2 cups finely chopped collard greens, tough stems removed
– 1 cup shredded sharp white cheddar cheese
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup rich extra virgin olive oil
– 2 cloves aromatic garlic, minced
– 1/4 cup finely chopped sweet yellow onion
– 1/4 cup panko breadcrumbs
– 1 teaspoon smoked paprika
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Gently wipe each mushroom cap with a damp paper towel to remove any dirt.
3. Brush the mushroom caps inside and out with 2 tablespoons of extra virgin olive oil.
4. Arrange the mushroom caps cavity-side up on the prepared baking sheet.
5. Heat the remaining olive oil in a large skillet over medium heat until shimmering.
6. Sauté the chopped onion for 3-4 minutes until translucent and fragrant.
7. Add the minced garlic and cook for 30 seconds until aromatic but not browned.
8. Stir in the chopped collard greens and cook for 5-6 minutes until wilted and bright green.
9. Transfer the collard green mixture to a medium bowl and let cool for 5 minutes.
10. Mix in both cheddar and Parmesan cheeses until well combined.
11. Fold in the panko breadcrumbs to help bind the filling together.
12. Season the mixture with smoked paprika, sea salt, and black pepper.
13. Spoon the filling generously into each mushroom cap, mounding slightly.
14. Bake for 18-20 minutes until the mushrooms are tender and the cheese is golden and bubbly.
15. Let the stuffed mushrooms rest for 3 minutes before serving to allow the filling to set.
Yielded from the oven, these stuffed mushrooms offer a delightful textural symphony—the tender mushroom base giving way to the creamy, cheesy filling with subtle crunch from the breadcrumbs. Their savory depth, enhanced by the smoky paprika and earthy collards, makes them equally suited for elegant cocktail parties or cozy family gatherings. Consider serving them alongside a crisp white wine or as part of a larger Southern-inspired appetizer spread.
Spicy Collard Green and Black Bean Tacos
Delightfully unexpected yet deeply satisfying, these Spicy Collard Green and Black Bean Tacos transform humble ingredients into an elegant vegetarian feast. The vibrant greens and earthy beans create a harmonious balance that will captivate both casual weeknight cooks and discerning food enthusiasts alike.
Ingredients
- 2 tablespoons rich extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3 cloves fresh garlic, minced
- 1 bunch hearty collard greens, stems removed and leaves thinly sliced
- 1 can (15 oz) plump black beans, rinsed and drained
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon fine sea salt
- 8 small corn tortillas
- 1/4 cup crumbled cotija cheese
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro
Instructions
- Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add 1 finely diced medium yellow onion and cook until translucent and fragrant, approximately 5-7 minutes, stirring occasionally.
- Stir in 3 minced cloves of fresh garlic and cook for exactly 1 minute until aromatic but not browned.
- Add the thinly sliced collard greens in batches, wilting each addition before adding more, about 3-4 minutes total.
- Incorporate 1 can of rinsed black beans, 1 teaspoon smoked paprika, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon fine sea salt.
- Cook the mixture for 8-10 minutes, stirring frequently, until the collard greens are tender and the flavors have melded.
- While the filling cooks, warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
- Remove the skillet from heat and stir in 2 tablespoons fresh lime juice to brighten the flavors.
- Divide the warm filling evenly among the prepared tortillas.
- Top each taco with 1/4 cup crumbled cotija cheese and 1/4 cup chopped fresh cilantro.
But the true magic emerges in the final assembly—the tender collard greens provide a satisfying chew against the creamy black beans, while the spicy kick from the red pepper flakes is beautifully tempered by the cool, salty cotija cheese. Consider serving these tacos alongside a crisp jicama slaw or topping them with quick-pickled red onions for an extra layer of texture and acidity that elevates the entire experience.
Braised Collard Greens with Ham Hock
Unfolding with the comforting aroma of Southern tradition, this braised collard greens recipe transforms humble ingredients into a soul-warming masterpiece that simmers with depth and character. Using a rich ham hock as its flavorful foundation, the dish develops complex layers that will have your kitchen smelling like generations of culinary heritage.
Ingredients
– 2 large smoked ham hocks, meaty and deeply flavored
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 2 pounds fresh collard greens, stems removed and leaves chopped
– 4 cups rich chicken stock
– 1 tablespoon apple cider vinegar, bright and tangy
– 1 teaspoon crushed red pepper flakes
– 1 bay leaf, aromatic and earthy
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 2 large smoked ham hocks and sear for 4-5 minutes per side until deeply browned and fragrant.
3. Add 1 large finely diced yellow onion and cook for 6-8 minutes until translucent and softened.
4. Stir in 4 cloves of minced fresh garlic and cook for 1 minute until fragrant but not browned.
5. Add 2 pounds of chopped collard greens in batches, wilting each addition before adding more.
6. Pour in 4 cups of rich chicken stock, ensuring it covers the greens completely.
7. Add 1 tablespoon of bright apple cider vinegar, 1 teaspoon of crushed red pepper flakes, and 1 aromatic bay leaf.
8. Season with 1 teaspoon of coarse kosher salt and ½ teaspoon of freshly ground black pepper.
9. Bring the mixture to a boil, then immediately reduce heat to maintain a gentle simmer.
10. Cover the Dutch oven and simmer for 2 hours, stirring occasionally, until greens are tender and ham hocks are falling apart.
11. Remove the ham hocks and shred the meat from the bones, discarding skin and bones.
12. Return the shredded ham to the pot and simmer uncovered for 15 minutes to thicken the cooking liquid.
13. Remove and discard the bay leaf before serving.
Just as the greens achieve their signature silky texture, the ham hock imparts a smoky richness that permeates every bite. Serve this deeply satisfying dish alongside creamy stone-ground grits or spooned over crusty cornbread to soak up the flavorful potlikker that forms the soul of this Southern classic.
Collard Green Pesto Pasta
Though often reserved for slow-simmered Southern traditions, collard greens reveal their vibrant versatility in this sophisticated pesto pasta that transforms humble ingredients into an elegant weeknight masterpiece. The deep emerald sauce, bright with lemon and nutty Parmesan, clings luxuriously to every strand of pasta, offering a fresh take on Italian-American fusion that celebrates both texture and terroir.
Ingredients
– 1 pound dried linguine pasta
– 4 cups tightly packed, de-stemmed collard green leaves
– 3/4 cup rich extra virgin olive oil, divided
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1/3 cup toasted pine nuts
– 2 plump garlic cloves, peeled
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Bring a large stockpot of heavily salted water to a rolling boil over high heat.
2. Add 1 pound dried linguine pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, blanch 4 cups collard green leaves in the boiling pasta water for 90 seconds until bright green and slightly tender.
4. Immediately transfer blanched collards to an ice water bath using tongs to stop the cooking process and preserve vibrant color.
5. Squeeze excess water from cooled collard greens firmly with your hands.
6. Combine blanched collards, 1/2 cup olive oil, 1/2 cup Parmigiano-Reggiano, 1/3 cup toasted pine nuts, 2 garlic cloves, 2 tablespoons lemon juice, 1 teaspoon sea salt, and 1/2 teaspoon black pepper in a food processor.
7. Pulse the mixture 8-10 times until roughly chopped, then process continuously for 60 seconds until a coarse paste forms.
8. Reserve 1/2 cup pasta cooking water before draining the linguine.
9. Return drained pasta to the warm pot and toss with remaining 1/4 cup olive oil.
10. Fold the collard pesto into the pasta, adding reserved pasta water 2 tablespoons at a time until the sauce coats the noodles beautifully.
Richly textured with the earthy depth of collards and the bright acidity of lemon, this pasta delivers a sophisticated balance that feels both comforting and refined. The slight bitterness of the greens plays beautifully against the salty Parmesan and buttery pine nuts, while the al dente linguine provides the perfect vehicle for the vibrant sauce. For an elegant presentation, twirl portions into neat nests and garnish with additional toasted pine nuts and a drizzle of olive oil.
Collard Green and Sausage Casserole
Perfectly capturing the essence of Southern comfort with a sophisticated twist, this collard green and sausage casserole transforms humble ingredients into an elegant one-dish wonder. The marriage of earthy greens with savory sausage creates layers of flavor that deepen beautifully during baking. This dish offers both rustic charm and refined presentation, making it ideal for casual gatherings or special occasions alike.
Ingredients
- 1 pound spicy Italian sausage, casings removed
- 2 tablespoons rich extra virgin olive oil
- 1 large sweet yellow onion, finely diced
- 3 cloves aromatic garlic, minced
- 2 pounds fresh collard greens, stems removed and leaves chopped
- 1 cup rich chicken broth
- 1 cup heavy cream with high butterfat content
- 2 cups sharp white cheddar cheese, freshly shredded
- 1/2 cup fine Italian breadcrumbs
- 1 teaspoon smoked paprika with deep crimson hue
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon flaky sea salt
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
- Heat the rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
- Add the spicy Italian sausage and cook for 6-8 minutes, breaking it into crumbles with a wooden spoon until browned and cooked through.
- Add the finely diced sweet yellow onion and cook for 4-5 minutes until translucent and fragrant.
- Stir in the minced aromatic garlic and cook for 1 minute until golden and fragrant.
- Add the chopped collard greens in batches, wilting each addition before adding more, about 3-4 minutes total.
- Pour in the rich chicken broth and bring to a simmer, scraping any browned bits from the bottom of the pot.
- Reduce heat to medium-low, cover, and simmer for 15 minutes until greens are tender but still vibrant.
- Stir in the heavy cream, smoked paprika, and freshly cracked black pepper, then simmer uncovered for 5 minutes until slightly thickened.
- Transfer the sausage and greens mixture to the prepared baking dish, spreading evenly.
- Sprinkle the freshly shredded sharp white cheddar cheese evenly over the top.
- Combine the fine Italian breadcrumbs with flaky sea salt and sprinkle over the cheese layer.
- Bake at 375°F for 25-30 minutes until bubbly around the edges and the topping is golden brown.
- Let rest for 10 minutes before serving to allow the flavors to meld and the casserole to set properly.
Final bites reveal a luxurious texture where the tender collard greens meld with creamy sauce and savory sausage crumbles. The crispy breadcrumb topping provides delightful contrast to the velvety interior beneath. For an elegant presentation, serve individual portions in shallow bowls garnished with fresh thyme sprigs and a drizzle of high-quality olive oil.
Collard Green and Chicken Stir-Fry
Tender collard greens meet succulent chicken in this sophisticated stir-fry that transforms humble ingredients into an elegant weeknight masterpiece. This vibrant dish balances earthy bitterness with savory depth, creating layers of flavor that dance across the palate with every forkful. Perfectly suited for both casual dinners and impromptu gatherings, it brings restaurant-quality flair to your home kitchen with remarkable ease.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into thin strips
– 1 large bunch fresh collard greens, stems removed and leaves sliced into ribbons
– 2 tbsp toasted sesame oil
– 3 cloves garlic, finely minced
– 1 tbsp fresh ginger, grated
– ¼ cup low-sodium soy sauce
– 1 tbsp rice vinegar
– 1 tsp honey
– ½ tsp crushed red pepper flakes
– 2 tbsp vegetable oil
– 1 medium yellow onion, thinly sliced
– 1 red bell pepper, cut into matchsticks
Instructions
1. Pat the chicken strips completely dry with paper towels to ensure proper browning.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken strips in a single layer and cook undisturbed for 3 minutes to develop a golden-brown crust.
4. Flip chicken pieces and continue cooking for another 3 minutes until cooked through, then transfer to a clean plate.
5. Add remaining vegetable oil to the same wok and heat for 1 minute until hot.
6. Sauté sliced onion and red bell pepper for 4 minutes until slightly softened but still crisp.
7. Push vegetables to one side and add minced garlic and grated ginger to the empty space, cooking for 30 seconds until fragrant.
8. Add collard green ribbons and toss continuously for 2 minutes until they begin to wilt.
9. Pour in soy sauce, rice vinegar, honey, and crushed red pepper flakes, stirring to combine all ingredients.
10. Return cooked chicken to the wok and drizzle with toasted sesame oil, tossing everything together for 1 minute to coat evenly.
11. Remove from heat and let rest for 2 minutes before serving to allow flavors to meld.
Offering a delightful contrast between the silky collard greens and the tender chicken, this stir-fry delivers a harmonious blend of savory, slightly sweet, and subtly spicy notes. The vibrant colors and varied textures make it particularly stunning when served over jasmine rice or alongside crispy roasted potatoes, while the aromatic sesame oil provides a sophisticated finishing touch that elevates the entire dish.
Conclusion
Ultimately, this collection proves that collard greens can be deliciously versatile and surprisingly simple to prepare. We hope these 22 recipes inspire you to get cooking! Try your favorites and let us know which ones you love in the comments below. Don’t forget to share this roundup on Pinterest so other home cooks can discover these tasty dishes too.
