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Entries tagged with 'collard greens'

Sam Sifton's Braised Collard Greens

Serious Eats Kate Williams 1 comment

I knew going into the recipe that the bacon and butter would taste great with the greens, but the beer was a total surprise. Its beer-ness dissipates during cooking, leaving only malty sweetness and just a hint of fermented grain to the greens. It was this extra level of complexity that made these greens my favorite side of the season. More

Collard Green and White Bean Gratin

Serious Eats Caroline Russock Post a comment

This recipe for Collard Green and White Bean Gratin comes from Frank Stitt, a chef who introduced Alabama to French and Italian flavors through his four Birmingham restaurants. This dish combines Southern collards and ham-hocks with Italian Parmigiano, cannellini beans, rosemary, and olive oil into a gratin that is the best of both worlds. More

The Crisper Whisperer: Collard Greens Mineira

Serious Eats Carolyn Cope 20 comments

How's this for a crisper confession? If I hadn't cooked this vegetable myself, I don't think I could have identified it. At least not right away. If you're used to collard greens braised to the point of near-extinction (and believe me, I like them that way, too, so no hard feelings), you'll be surprised by what else they can do. More

Knife Skills: How to Cut Swiss Chard and Other Braising Greens

Knife Skills J. Kenji López-Alt 5 comments

With fall and winter approaching, the braising greens are entering their peak season. Relatively tender greens like Swiss chard or mustard greens can be cooked rapidly with a quick stir-fry or sauté (try cooking them with just a bit of slivered garlic and oil). Tougher greens like collards or kale require longer cook times to beat them into submission. Either way, in most cases, you'll want to separate the stalks from the stems before you cook them. More

Collard Greens Braised in Coconut Milk and Tomato

Serious Eats Max Falkowitz Post a comment

Black cardamom imparts a smokey, camphorous flavor to foods, which I like to use as a subtler substitute for other smoked ingredients. While I realize that for most people who do so, having too many smoked pig parts in their... More

Collard Greens

Serious Eats Caroline Russock Post a comment

The following recipe is from the July 14 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! If you've ever had really good collard greens you know that the secret to making them... More

Eat for Eight Bucks: Bean and Hominy Gratin

Serious Eats Robin Bellinger 5 comments

Bean and hominy gratin isn't quite as tempting as macaroni and cheese, but it's more nutritious (and, if you start with canned hominy and beans, even easier to make). More

Dinner Tonight: Merguez Sausage with Collards and Couscous

Serious Eats Blake Royer 3 comments

Who knew that a spicy lamb sausage from northern Africa would get along so well with collard greens, a staple of Southern soul food? Knowing that sausages and greens are a natural combination, I trusted this recipe from Epicurious.com, which cooks the greens quickly by blanching then braising them with some of the cooking liquid, rather than the long, slow preparation I'm familiar with. More

In Season: Collard Greens

In Season Claire Sellers 8 comments

Take advantage of collard greens with these tips, ideas, and recipes. More

Cook the Book: Collard Greens with Poblano Chiles and Chorizo

Serious Eats Caroline Russock 2 comments

[Photograph: Caroline Russock] Sautéed greens are a dish that rarely requires a recipe. No matter what green you have on hand, the process is relatively similar: Heat oil or butter, allium of your choice (onions, garlic, and shallots are popular... More

Blogwatch: Caldo Verde

Grace Kang 4 comments

This vibrant soup from Rita of Pink Bites is a sight for sore eyes. The bright collard greens swirl in a base of olive oil, water, and potatoes to make a simple, cheap, and filling dish. Collard greens are full of vitamin A and are a good source of zinc. Seriously, I feel healthier just looking at this soup. Portuguese in origin, caldo verde simply means "green broth," and so it is. Add some sausage if you'd like something a bit heartier, but a nub of toasted bread works well too.... More

Essentials: Collard Greens

Serious Eats Robin Bellinger 16 comments

©iStockphoto.com/Suzifoo People don’t eat collard greens often enough, probably because they just haven’t tried them—they look deceptively old-fashioned and limp, like something on offer at a depressing cafeteria or prepared by your grandmother who isn’t such a good cook. When... More

Southern Foodways: Lucky New Year's Dishes

Melissa Hall 10 comments

Southern Foodways appears weekly as part of our collaboration with the Southern Foodways Alliance, an organization based in Oxford, Mississippi, that "documents and celebrates the diverse food cultures of the American South." Dig in! Looking for good luck and good fortune in the new year? Secretly wishing for both while publicly resolving to do good unto others? Maybe you're just looking for a way to celebrate the new year that doesn't involve Champagne, Times Square, or staying up late? Try a New Year's Day feast of black-eyed peas and collard greens. Both are thought to bring a year filled with prosperity. Some think the black-eyed peas represent copper—pennies, specifically. So, for truly good fortune in the new year, be sure... More

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