- 3/4 cup white wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon celery seeds
- 2 teaspoons sweet Hungarian paprika
- 2 large bunches collard greens (about 2 pounds), thick stems trimmed, leaves halved lengthwise, then thinly sliced crosswise (about 16 cups)
- 8 cups thinly sliced Napa cabbage (about 1 medium head)
- 4 cups coarsely grated peeled carrots (about 6 large)
Whisk first 6 ingredients in small bowl to blend. Season to taste with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.
Combine collard greens, cabbage, and carrots in very large bowl. Pour dressing over; toss to coat. Season generously with salt and pepper. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.
Our 11 Best Collard Greens Recipes Because They’re Not Just A Southern Side Dish
Collard greens braised with ham hock and doused with vinegar and hot sauce is such a popular Southern American dish that people often think the vegetable and the dish are the same thing. But to associate the bitter greens solely with the soul food staple is to ignore everything else the vegetable can do. In some households, children grow up eating collard greens on New Year’s Day to symbolize wealth in the new year, and in other homes, collard greens are a year-round delicacy served in soups, salads, or by themselves, seasoned in skillets. Whether you’re looking to try a new leafy green on your sandwich or sauté this vegetable as a side dish, our best collard greens recipes have you covered.
Braised Collard Greens with Pickled Trotters
“Creamed”Collard Greens with Peanut Butter and ChileGreens laced with freshly ground peanut butter and fermented seafood for a funky umami kick is a common one-pot dish in West Africa. Get the recipe for “Creamed”Collard Greens with Peanut Butter and Chile »
Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso AïoliBiscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli
Grilled Greens and Leek Tops with Chile-Garlic SauceWhen buying leeks for this dish, cookbook author Amy Thielen says to look for ones that have all or most of their dark green tops still attached. If trimmed leeks are all you can find, use the dark and light green parts only. Get the recipe for Grilled Greens and Leek Tops with Chile-Garlic Sauce »
Brazilian Beans with Smoked Pork, Rice and Collards (Feijoada)Brazilian Beans with Smoked Pork, Rice and Collards (Feijoada)
Softshell Crab Sandwich with Collard SlawA crisp collard slaw and tangy tartar and cocktail sauces top pan-fried softshell crabs in this classic sandwich. Get the recipe for Softshell Crab Sandwich with Collard Slaw »
Shredded Collard Green Salad With Roasted Sweet PotatoesShredded Collard Green Salad With Roasted Sweet Potatoes
Sautéed Collard Greens with Six-Hour Caramelized Onions
Collard Greens, Cornmeal, and Sausage Soup (Sopa de Fuba)Cornmeal thickens the broth in this comforting soup from the state of Minas Gerais in Brazil.
Pepper PotColonial Philadelphia, with its busy waterfront, was well influenced by trade from points south. Among the most famous Caribbean culinary imports was pepper pot. The rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of “pepper pot, smoking hot!” Today, at City Tavern, a colonial-style saloon, this version is served. Get the recipe for Pepper Pot »
Collard Greens Slaw (2 Ways)
1/2 bunch collard greens, washed, dried, center rib removed, thinly sliced
1/4 head red cabbage, cored and thinly sliced
1 large carrot, shredded
2 green onions, thinly sliced
dressing of your choice, recipes below
Combine the collards, red cabbage, carrot, and green onions in a large bowl. Add the dressing, tossing well to coat the veggies. Refrigerate until ready to serve.
Soulful Cabbage & Collard Greens
So you’ve read the title, and some of you maybe confused, but others are screaming ” IT’S ABOUT DARN TIME ROSIE. ”. This recipe has been requested for almost two years, and I apologize for not doing it sooner, but it’s better late than never.
So to get started for this recipe I used regular smoked bacon. I know, usually when I make greens, or cabbage I use ham hocks, smoked turkey, or even neck bones. However I wanted to show y’all that bacon can certainly be used, AND it cooks a lot faster!
Speaking of FASTER – to cut down on the prep time, I like to buy the greens in a bag. You know the kind that are already cleaned and cut? Yup, Those! However, I still give them a good rinse before cooking!
Now for all of my non pork eaters, Don’t worry! You can use turkey bacon. I suggest adding 2 tbsp of vegetable oil while frying the turkey bacon, so that
JJ’s Collard Green Salad With Coconut Dressing
JJ Johnson, Harlem chef and subject of our recent video series New Chefs Rising, has a cookbook out that you’re going to love. Dive into his unique style of fusion fine cuisine, with Latin, Southern and island influences that are a sight to behold and a wonder to savor. This collard green salad is a masterpiece of flavor and textural balance. Here’s to your health!
Every few months, some food magazine or blog pops up the same tired headline: “Are Collard Greens the New Kale?” No. Collards have worked harder than kale ever will. Collards are out there digging ditches and roofing houses while kale goes to spin class and leaves early for brunch. Collards are natural antioxidants, rich in vitamins A, C, and K, full of fiber and low in calories. But—and this is a big one: collards have a long history of being a vegetable that people only cook the crap out of. It’s braised and simmered within an inch of being edible and, well, that’s got to stop.
Our friends always eat this dish and say, “Isn’t this a kale salad?” The goal is to serve the greens raw so that we think of them as a something healthy and delicious rather than something you combine with bacon fat and cook down. Collards have a natural bitterness, and the elements of this recipe balance those strong flavors with sweetness and spice: sweetness in the coconut milk, spice in the smoked chipotle. There’s a brightness to the dressing that perfectly balances the bitterness of the collards and will give your guests the benefit of enjoying everything collards have to offer. To me, this dish is simplicity done well.
- 4 bunches collard greens - rinsed, trimmed and chopped
- 1 pound ham shanks
- 4 pickled jalapeno peppers, chopped
- ½ teaspoon baking soda
- 1 teaspoon olive oil
- ground black pepper to taste
- garlic powder to taste
Fill a large pot about 1/2 full with water. Place the ham shanks into the water, and as many of the greens as you can fit. Bring to a gentle boil.
As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to Low, and cook for 8 to 10 hours.
Collard Cole Slaw
Combine all ingredients into a large bowl or food processor and blend together. Consistency should be thin, but have enough body to coat. If needed, add more mayo for thicker dressing, more vinegar for thinner. Sugar may be adjusted for taste. Add salt and pepper to taste after it has been blended.
- Stem collards by holding the stem firmly in one hand, and with other firmly pull collard leaf away from base of stem (like you are making a “safe” sign for baseball).
- Place them in an empty sink. Fill the sink with cold water. Wash the collards, rubbing them with your hands to remove any surface dirt. Drain sink, and refill with cold water. Repeat washing. Drain. Fill with cold water and wash a third time. Remove the collards from the sink, shake excess water off. Dry THOROUGHLY. Very Important to keep dry.
- Stack the dry leaves on top of each other like sheets of paper.
- Starting at the long side, roll them together like you are making a “collard cigar”. Keep them as tight as possible. Starting at the end of “cigar”, slice the collards so that you have 1/8 in slices, going all the way down the cigar. This is a chiffonade cut and makes the collards very feathery and pretty for the slaw.
- Place into a large mixing bowl.
- Remove outer leaves of cabbage, and cut in half through the stem core.
- Remove the stem core from both sides of the cabbage and turn them over so that the outer leaf side is facing you.
- Rough slice the cabbage, keeping an 1/8in sized slice to the cabbage.
- Add to the collard slices into a large mixing bowl.
- Remove the skin from the sweet potatoes and slice them (use a mandolin or a sharp knife) lengthwise into thin slices- roughly 1/16 of an inch.
- Julienne cut them (stack two slices on top of each other and cut 1/8th in slices) and put them into collard-cabbage mixture.
- Remove skin of red onion and cut off ends.
- Cut onion length wise and julienne cut the onion into as thin a slice as you can cut. Use a mandolin if you have one, but you want paper thin slices if possible. Red onion is very strong so you want to mitigate this with thin slices.
- Add to other veggie mixture.
- Mix dressing well and toss in as much as you’d care to to the mixture. Start by keeping the mixture to the dryer side, adding more dressing as you go.
Heart Healthy information provided by WakeMed Heart Center. Find out more about living Heart Healthy from WakeMed.
18 can't-get-enough Southern recipes for collards, kale and every green in between
While we may be knee deep in squash recipes this week, there's still room for one of our other fall favorites — braised hearty greens. From collards to kale and even turnip and mustard, there's a Southern-grown green for you.
Read on for 18 savory, tangy, meaty and even vegetarian recipes using hearty greens.
Sweet and Spicy Collard Greens
When you think of the flavor profile of classic collard greens, this recipe checks all the delicious boxes. Ham hocks bring smokiness to the party, while the jalapenos and hot sauce offer the spice that most collard lovers crave. Since the best collards also boast a balancing act of sweet and tangy, using twice as much vinegar as brown sugar keeps the acidity in check while not allowing them to become too cloying. Be sure to cook the greens at a steady simmer to prevent them from shriveling up and not absorbing the pot liquor.
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Instant Pot Collard Greens
Better living through technology. If you’re a member of the legion of Instant Pot fanatics — or perhaps you’re new to the IP game — this is an ideal recipe for the versatile gadget. Originally designed for a pressure cooker, these collard greens only require 20 minutes of cooking under pressure to become so tender, you’d think they’ve simmered for hours. Cooking the bacon separately ensures it gets crisp before being introduced to the greens.
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Bourbon Collard Greens
Typically, collard greens feature apple cider vinegar, but this particular recipe opts for the more robust balsamic vinegar, which has a more mellow acidic bite. The real star of the show is the bourbon, which provides a sweet backdrop that plays beautifully with the salty, smoky bacon. We love the textural contrast between the hardy collards and the delicate spinach, as well.
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Eddie's Turnip Greens
Collards seem to get more press, but turnip greens can be equally delicious. Softer and less bitter than their seemingly more famous cousins, these tender greens absorb flavor in a similar fashion while requiring less cooking time. Try this recipe from Eddie Hernandez, chef and owner of Atlanta’s Taqueria del Sol, which eats slightly more like a soup than simply straight greens. The butter and tomatoes harmonize nicely with the turnip greens to create a dish that just begs to be served alongside some rice and pinto beans. (Hint: If you visit Taqueria del Sol, this is an off-menu creation known as “The George.”)
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One-Pot Early Fall Minestrone
This veggie-packed soup makes a deliciously healthy and satisfying one-pot dinner. Featuring zucchini and Swiss chard, it’s perfect for enjoying at the first sign of fall. A Parmesan rind adds rich umami flavor — don’t skip it!
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Virginia Willis' Smoky Vegan Collard Greens
Vegans and vegetarians need culinary love too, and Virginia Willis offers a delicious, meatless alternative by using canned chipotle peppers to mimic the smokiness of bacon, ham hocks or turkey. There is also no sugar nor vinegar, as tomato juice covers both bases of sweetness and acidity, helping the greens tenderize as they cook. For other meat-free methods, try cooking your collards in garlic butter with a touch of water or by substituting umami-rich white miso paste for any cured pork a recipe may require.
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Collard Green Pesto
We like to make pesto sauces using just about any green or herb we can get our hands on, and this collard green-filled twist is no exception. Serve collard green pesto as a dipping sauce — we love it with the pictured Hoppin' John fritters — or toss it with al dente pasta for an ultra quick Southern dinner.
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Cynthia Graubart's Apple Kale Coleslaw
When it comes time to plan recipes for potlucks and game day parties, leave the tubs of watery, bland coleslaw and dull potato salad in the cold case at the supermarket and try this crisp, healthy apple and kale slaw from chef Cynthia Graubart. Our friend Virginia Willis adapted the recipe for Southern Kitchen.
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Cast Iron Chicken Under a Brick with Kale
While pork may be a traditional accompaniment to braised or sauteed greens, we think that kale really shines when it is paired with chicken — and its schmaltzy fat. Here, we've cooked it super simply in rendered chicken fat with a hefty serving of garlic and a squeeze of fresh lemon juice.
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Fall Harvest Salad with Kale
Kale salad isn't just for Californians. In this recipe, we pair thinly sliced Tuscan kale with some super-Southern friends — toasted pecans, diced mirlitons, apples and roasted butternut squash — for a salad substantial enough to eat for dinner all on its own.
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Southern Vegetable Soup
Hearty greens also make a great supporting player in soups and stews. Pair a duo of cabbage and collards with black eyed peas, tomatoes and carrots and you'll end up with a simple, but super flavorful, Southern vegetable soup chock full of nutrients. Eat this the day after a fried chicken dinner.
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Virginia Willis' West African Chicken Stew with Collards and Peanuts
Flavor bomb alert! This stew has it all: heat from the habanero chile, sweetness and richness from peanut butter, headiness from spices and that classic bitterness from the greens. Let them simmer together and you have a stew that captures so much of the culinary traditions of the American South by honoring the roots of the ingredients and techniques.
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Butternut Squash and Kale Casserole
Comfort food is at its best in this simple, cheesy casserole. The deep green kale mixed with the bright orange hue of the squash coincides with the changing leaves. You can use any variety of squash you like and any preferred nutty cheese. Serve this casserole warm alongside your Thanksgiving feast or at your next dinner party.
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Photos (Instant Pot collards, bourbon collard greens, collard green pesto, fall harvest salad): Ramona King
Photos (Eddie's turnip greens, cast iron chicken and kale): Kate Williams
Photo (minestrone): Julie Koppman
Photos (vegan collards, kale and apple slaw): Virginia Willis
Photo (vegetable soup): Ryan Hughley
Photo (peanut stew): Angie Mosier
Photo (kale casserole): Catherine Baker
Chef Jeffrey Gardner is a native of Natchez, Miss., and a graduate of Millsaps College and Johnson & Wales University. He lives in Atlanta and has served as sous chef for popular restaurants South City Kitchen Midtown and Alma Cocina. In 2013 he became executive chef for East Cobb restaurant Common Quarter and was named one of ten &ldquoNext Generation of Chefs to Watch&rdquo by the Atlanta Business Chronicle. He has appeared on TV shows including Food Network&rsquos Chopped and Cooking Channel&rsquos How to Live to 100, and also filmed a series of healthy cooking videos with retired pro wrestler and fitness guru Diamond Dallas Page. In his spare time, he enjoys traveling the world with his wife Wendy, watching game shows and &ldquospending all his money on Bruce Springsteen concerts.&rdquo
Kate Williams is the former editor-in-chief of Southern Kitchen. She was also the on-air personality on our podcast, Sunday Supper. She's worked in food since 2009, including a two-year stint at America&rsquos Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook&rsquos Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.