Collard Greens

These collard greens are great to make for a dinner party when you need to keep your oven and stovetop free.

If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.

Muối mè is a 3-ingredient sesame salt mix, which instantly changes the mundane into something special. Sprinkle it over vegetables, rice, and more.

Peanut butter lends its nutty, creamy texture to this hearty one-pot chicken and greens dish with an irresistible sauce you’ll want to serve over plenty of rice.

Transform store-bought dumplings into a restaurant-worthy meal using wilted greens, creamy garlicky yogurt, and plenty of chile butter.

This collard greens recipe yields meltingly tender garlic-infused greens. They need to cook for at least an hour, but you can leave them mostly unattended. 

Savory, lip-smackingly rich, and meltingly tender—you’ve never had greens quite like this before.

An equally simple and stellar dish, callaloo has variations across the Caribbean and its diaspora. This version from Brigid Washington subs collards and spinach for harder to find taro leaves.

Tamarind concentrate gives this chicken its sticky, glossy quality, not to mention its sweet-and-sour flavor.

This mix of hardy greens, pickled fennel, and spicy coconut vinaigrette brings a lightness to decadent meals.

Precooked, compact, and way more flavorful than store-bought frozen spinach, these portioned greens are ready to go.

If you thought collards were only for braising, this bright and tangy collard salad will change your mind.

Green gumbo makes stuffing your face with veggies a pleasure, not an obligation.

It's the easiest way to up your intake of leafy greens.

This satisfying veg-forward dish proves that sometimes the role for meat is as a supporting actor helping to make green things shine.

Your whole kitchen is about to smell like a buttered corn muffin. You can thank us later.

They're a quick and crowd-pleasing hit I’ll make on repeat with no shame.

If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.

This one goes out to all the peanut sauce fans out there.

Finally, a weeknight pork tenderloin recipe we can get behind.

On New Year's Day, Julia Sullivan makes these collard greens with a side of black-eyed peas for good luck.

It takes a little while to griddle all the slices, but it’ll add a lot of richness and flavor. You can do all of the other components ahead of time. 

From arugula to watercress, we've got you covered.

Fact: vegetables just taste better with coconut milk