Our 11 Best Collard Greens Recipes Because They're Not Just A Southern Side Dish | SAVEUR

Our 11 Best Collard Greens Recipes Because They're Not Just A Southern Side Dish

The soul food staple green is more versatile than you may think

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

Braised Collard Greens with Pickled Trotters

While you can use store-bought trotters in this dish, we pickled our own, which add a similar kick of acidity and deep hammy flavor. Get the recipe for Braised Collard Greens with Pickled Trotters »

Matt Taylor-Gross

"Creamed" Collard Greens with Peanut Butter and Chile

Senegalese Thanksgiving, Collard Greens

Greens laced with freshly ground peanut butter and fermented seafood for a funky umami kick is a common one-pot dish in West Africa. "Creamed" Collard Greens with Peanut Butter and Chile »

Ryan Liebe

Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli

Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli

Alvin Cailan of Los Angeles' cultish Eggslut goes pancetta-crazy in this sandwich, using eight slices on top of his gorgeously marbleized egg and cooking the collard greens in pancetta fat. Get the recipe for Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli »

Joseph De Leo

Grilled Greens and Leek Tops with Chile-Garlic Sauce

Grilled Greens and Leek Tops with Chile-Garlic Sauce

When 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 »

William Hereford

Brazilian Beans with Smoked Pork, Rice and Collards (Feijoada)

Brazilian Beans with Smoked Pork, Rice and Collards (Feijoada)

This hearty dish of beans and pork is the quintessential Brazilian comfort food. It is traditionally served with garlic rice, sautéed collard greens, a tangy vinaigrette, and farofa, toasted cassava flour. Get the recipe for Brazilian Beans with Smoked Pork, Rice and Collards (Feijoada) »

SAVEUR

Softshell Crab Sandwich with Collard Slaw

Softshell Crab Sandwich with Collard Slaw

A 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 »

Matt Taylor-Gross

Shredded Collard Green Salad With Roasted Sweet Potatoes

Sweet Potato Collard Green Salad, Senegalese Thanksgiving

The flavor of raw collard greens combines perfectly with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty starter. Get the recipe for Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews »

Ryan Liebe

Sautéed Collard Greens with Six-Hour Caramelized Onions

Sautéed Collard Greens with Six-Hour Caramelized Onions

Rich, sweet caramelized onions are swirled into this simple side dish, giving the sautéed greens an umami-like bittersweet flavor. Get the recipe for Sautéed Collard Greens with Six-Hour Caramelized Onions »

Neal Santos

Collard Greens, Cornmeal, and Sausage Soup (Sopa de Fuba)

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. Get the recipe for Collard Greens, Cornmeal, and Sausage Soup (Sopa de Fuba) »

Todd Coleman

Pepper Pot

Pepper Pot

Colonial 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 »

Todd Coleman

Garlicky Skillet Greens with Ham

Garlicky Skillet Greens with Ham

Garlic confit, a silky, spreadable condiment, relies on a French technique for gently poaching peeled whole cloves in oil or fat. The process caramelizes the cloves and draws out their sweetness, yielding a sumptuous spread. We love to use it in dishes like these skillet-cooked greens from Linton Hopkins, chef and owner of Restaurant Eugene in Atlanta, which feature garlic confit and a piquant sorghum gastrique. Get the recipe for Garlicky Skillet Greens with Ham »

Romulo Yanes

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