Collard Greens Recipes

Move over, kale; the collard greens are coming. Collards are a staple in many Southern dishes and add healthy nutrients to any meal. Traditionally, collards are paired with ham hocks and other pork for flavor and richness, but we have plenty of delicious vegetarian options.

Robust collards, part of the cabbage family, are a culinary staple in the South, where they're traditionally cooked in a long, slow braise. However, with their surprisingly mild taste (there's just a hint of bitterness), these greens also lend themselves to faster recipes and work with hearty and light flavors alike. They're chock-full of vitamins B6, C, and E, and are an excellent source of calcium, folate, and beta-carotene.

Plus, their antioxidants may reduce the risk of cancer and heart disease. Find collard greens year-round in the produce aisle. Choose crisp, dark-green leaves with no discoloration,and look for smaller leaves, which are younger and more tender. Once home, wrap unwashed leaves in damp paper towels, and store them loosely in a plastic bag. Refrigerate up to five days in the crisper. Collards can be gritty, so before cooking, wash them in several changes of cool water until no dirt remains at the bottom of the bowl. Their thick stalks are too tough to eat and should be removed; to do so, simply cut them out with a sharp paring knife.

In Season: The peak season for collard greens is January through April, though many supermarkets carry them year-round.

What to Look For: Choose collards with deep-green leaves. Avoid those that are limp or have yellow spots. The smaller the leaves, the more tender they will be.

How to Store: Wrap unwashed collard greens in damp paper towels and place in a plastic bag in the refrigerator's crisper drawer. Stored like this, your greens will keep for up to five days. Wash thoroughly before cooking.

Spelt, white beans and homemade tomato sauce fill these nutrient-rich (and vegetarian) bundles.

Collard greens replace the usual kale or spinach in this vegetarian minestrone soup. In addition to the canned diced tomatoes and collard greens, other vegetables, such as carrots, cauliflower, celery, or green beans, can be added.

A handful of lemon zest coats the noodles and lends brightness to the collards in this quick pasta dish. The recipe calls for farro pasta, which has a complex, nutty flavor, but you could substitute whole-wheat pasta.

Raisins add pleasing bursts of sweetness, and toasted almonds add crunch to sauteed collard greens. To turn this side dish into a complete meal, toss the greens with penne pasta and add cannellini beans or chickpeas.

Collard greens add a hearty vegetable note to this colorful, protein-packed breakfast. It's flavored with digestion-aiding spices ginger and turmeric and also makes a delicious dinner.