Asian Greens with Garlic Sauce. Farideh Sadeghin
From Swiss chard to mustard and collards, these recipes pair perfectly with poultry, pork, or fish.
Cooked Wild Greens Salad
This dish is made with wild mallow leaves in Morocco, but it’s equally good with arugula, Swiss chard, purslane, young kale, or beet greens. See the Cooked Wild Greens Salad Recipe Christopher Hirsheimer
This delicious dish, a julbord (smorgasbord) classic, is an interesting winter alternative to creamed spinach.
Sautéed Collard Greens
A favorite side dish to many Southern meals. Collard greens soak up the flavors they are cooked in and respond well to a low and slow method of preparation. See the recipe for Sautéed Collard Greens »
Browned Butter Collard Greens
Bruce and Eric Bromberg, the authors of Bromberg Bros. Blue Ribbon Cookbook (Clarkson Potter, 2010), invented this recipe for crisp-tender, quick-cooked collards when they ran out of spinach at their restaurant Blue Ribbon and substituted collards instead.
Kale and Sweet Potato Gratin
Don’t limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.
A brown butter sauce complements toasted walnuts, roasted butternut squash, and baby kale in a rich pasta dish that perfectly captures the flavors of fall.
Kale takes on a crispy, addictive texture when drizzled with olive oil and baked. Try these chips tossed into salads, crushed and sprinkled on popcorn, or used to garnish finished dishes—if you can keep from eating them all immediately. Get the recipe for Kale Chips