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 »
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.
Author Lonnee Hamilton simmers her collards until they’re tender and silky in a chicken stock fortified with onions and garlic. See the recipe for Lonnee’s Collards »
In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants.
This is a pasta dish of strong flavors: Dark, earthy kale is offset by bright lemon cream and a warm, aromatic heat from crushed red chiles and garlic.
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
Chef Anna Klinger of Al Di La in Brooklyn, New York, flavors these dumplings with nutmeg. For the best results, drain the ricotta overnight and squeeze all the moisture out of the Swiss chard. Get the recipe for Malfatti (Ricotta and Swiss Chard Dumplings) »Penny De Los SantosTodd Coleman
