Collard Greens Egg Rolls

 

Ingredients:

• 2 cups very well drained fully cooked collard greens (cooked with pork, if desired)
• 2 ounces cream cheese, softened
• 7 egg roll wrappers
• 1 egg, beaten
• Peanut oil, for frying
• Sweet chili sauce (or sauce of your choice), for dipping

Preparation:

1. Stir together collard greens and cream cheese in a medium bowl until combined.  Set aside.
2. Place an egg roll wrapper on a clean, dry surface with a corner pointed towards you (work with one egg roll wrapper at a time).
3. Place ¼ cup of collard greens mixture onto the bottom third of the wrapper.
4. Brush beaten egg over outer edges of wrapper.
5. Roll the corner pointed towards you over the filling.  Fold left and right corners towards the center and roll over tightly.
6. Repeat with the remaining wrappers and collard mixture.  Cover egg rolls with a dampened paper towel to prevent from drying out while oil is heating.
7. Pour 2 to 3 inches of peanut oil in a stock pot or deep fryer and heat to 350 degrees F over medium-high heat.
8. Carefully fry egg rolls in batches (3 to 4 at a time) for approximately 3 minutes, or until a deep golden brown color all over.  Using tongs, carefully turn egg rolls a few times during frying.
9. Remove from oil and place on a baking rack over a rimmed baking sheet or a plate lined with paper towels.
10. Serve with sweet chili sauce (or your favorite dipping sauce).

theblondcook.com

Garlicky Skillet Greens with Ham

 

Ingredients:

• ¹⁄₄ cup apple cider vinegar
• ¹⁄₄ cup sorghum syrup
• 2 tbsp. Sriracha hot sauce
• 1 smoked ham hock
• 1 small yellow onion, finely chopped, divided
• 1 cup bacon fat
• 1 ¹⁄₂ lb. collard greens, stems discarded, and leaves thinly sliced
• turnip greens stems discarded, and leaves thinly sliced
• cloves Kosher salt
• 12 cloves garlic confit, coarsely chopped, plus 2 tbsp. garlic oil

Preparation:

1. In a microwave-safe bowl, whisk together the vinegar, sorghum syrup, and Sriracha. Cover and microwave on high for 2 minutes and set aside.
2. In a medium Dutch oven, place the ham hock and half of the onion, cover with water, and turn the heat to high. When the liquid boils, turn the heat to medium-low and cook until the ham hock is very tender, 1½–2 hours. Set the pot aside until the ham hock is cool enough to handle, then remove it from the liquid and use your hands to shred the meat into a small bowl. Discard the liquid, cooked onion, and bone. Clean the Dutch oven and return it to the stove.
3. In the empty Dutch oven set over medium-high heat, melt the bacon fat, then add the shredded meat and cook until browned and slightly crisp, 3–4 minutes. Stir in the remaining onion and cook until soft, about 8 minutes. Turn the heat to high, add the collard and turnip greens (in batches if necessary), and season with salt to taste. Cook, stirring continuously until the greens are wilted, 1–2 minutes. Stir in the reserved vinegar-sorghum liquid, garlic confit, and garlic oil, and serve immediately.

saveur.com

Curry Coconut Braised Collard Greens with Potatoes and Chick Peas

 

Ingredients:

• 3 tablespoons extra virgin olive oil
• 2 large russet potatoes, skin peeled and cut into 2-inch cubes
• 1 (15.5 ounce) canned garbanzo beans, rinsed
• 4 garlic cloves, finely minced
• 1 small white onion, chopped
• 1/2 pound Collard Greens, roughly chopped
• 2 (14 ounce) cans of full-fat coconut milk
• 3 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• fresh cracked black pepper
• *Optional for serving: 2 cups cooked white rice

Preparation:

1. In a large dutch oven or pot, heat olive oil over medium-low heat; add onion and garlic and sauté until onions become translucent and garlic is fragrant about 2-3 minutes. 
2. Add in curry, cumin, and black pepper seasonings and stir to combine. Toss in potatoes and let cook for 3 minutes.
3. Then add in garbanzo beans/chickpeas, coconut milk, and salt. Mix to combine all ingredients together and let cook for 20 minutes or until potatoes are tender and cooked through.
4. Lastly, add in collard greens, stir and let simmer until all greens wilt down about 5-10 minutes.
5. Let cool for a few minutes and serve alongside white rice or your choice of side, if desired. Enjoy!

https://www.butterbeready.com

Mediterranean Stuffed Collard Greens

 

Ingredients:

Lemon Yogurt Sauce:

• 1 cup Greek yogurt
• Juice of 1/2 lemon
• 2 tablespoons chopped fresh dill, plus a sprig for garnish 
• 1 teaspoon ground coriander 
• Kosher salt and freshly ground black pepper 
• Olive oil, for drizzling 

Collard Greens:

• 12 medium to large collard leaves (from 1 to 2 bunches), bottom stems trimmed
• 5 tablespoons olive oil 
• 1 small onion, finely chopped 
• 3 cloves garlic, minced 
• 3/4 cup basmati or long-grain white rice 
• 1/4 cup raisins 
• 1/4 teaspoon ground allspice 
• Kosher salt and freshly ground black pepper 
• 1/4 cup chopped fresh dill 
• 1/4 cup chopped fresh parsley 
• 2 tablespoons chopped fresh mint 
• Zest of 1 lemon plus juice of 1/2 lemon 
• Lemon wedges, for serving

Preparation:

1. For the lemon yogurt sauce: Add the yogurt, lemon juice, dill, coriander, and some salt and pepper to a bowl. Mix together, then drizzle some olive oil on top and garnish with a sprig of dill.
2. For the collards: Bring a large pot of water to a boil and have a bowl of ice water ready. Boil the collard leaves until bright green and pliable, about 1 1/3 minutes. Transfer to the ice water to cool. Gently squeeze the leaves dry.
3. Lay out the leaves one at a time on a paper towel to blot, and use a sharp knife to cut out the thick center stems, cutting about three-quarters of the way to the top and making sure to leave 2 to 3 inches uncut at the top. Set the trimmed leaves aside.
4. Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the rice, raisins, and allspice and cook, stirring, until the rice is well coated about 1 minute. Add 3/4 teaspoon salt and a few grinds of pepper and remove from the heat. Stir in the dill, parsley, mint, and lemon zest.
5. Lay out one collard leaf with the intact end pointing towards you and the trimmed stem end pointing away. Spoon 2 level tablespoons of the rice filling in the center of the side facing you. Fold the sides of the leaf over the filling, then roll the leaf up tightly away from you like a burrito, starting from the bottom and finishing seam-side down. Repeat with the remaining leaves and rice filling. (Some of the larger leaves may need to be trimmed slightly if they appear too bulky when rolled up.)
6. Add a splash of the remaining 3 tablespoons of oil to a medium saucepan. Arrange the collard rolls in a single layer on the bottom of the pan. Top with enough water to just cover the rolls, then drizzle in the remaining olive oil and the lemon juice. Cover the rolls directly with a round of parchment paper. Bring the liquid to a boil over medium-high heat, then reduce to a low simmer and cook, covered with a lid, for 1 hour. Remove the rolls from the liquid, drain on a paper towel-lined plate and let cool to room temperature. Serve with lemon wedges and the lemon yogurt sauce.

https://www.food.com 

Coconut Curried Greens

 

Ingredients:

• 2 Tbsp coconut oil
• 2 medium shallot (sliced)
• 3 cloves garlic* (minced)
• 1 tsp minced ginger
• 1 large bundle collard greens, swiss chard, etc (large stems removed, chopped)
• 1 large bundle kale (large stems removed, chopped)
• 2 tsp curry powder 
• 2 tsp coconut sugar 
• Sea salt to taste
• 1/2 cup light coconut milk (or sub vegetable broth or water)

Preparation:

1. Heat a large metal or cast-iron skillet over medium heat. Once hot, add coconut oil, shallot, garlic, and ginger. Sauté for 2-4 minutes, or until shallot is tender and fragrant.

2. Add the swiss chard/collard greens, half of the curry powder, coconut sugar, and a healthy pinch of sea salt. Stir to combine and reduce heat slightly to medium-low. Cook for 4-5 minutes, stirring occasionally, or until greens appear tender but not mushy.

3. Add kale, another pinch of sea salt, remaining curry powder, and coconut milk. Stir to combine and cover once more to steam for 2-4 minutes, or until kale appears tender.

4. Taste and adjust flavor as needed, adding more salt to taste, coconut sugar for sweetness, or curry powder for intense curry flavor.

https://minimalistbaker.com/coconut-curried-greens-30-minutes/

Pasta with Collard Greens and Onions

 

Ingredients:

• 1 bunch collard greens, stemmed and washed
• 2 tablespoons extra virgin olive oil
• 1 medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain
•  Salt to taste
• ¼ teaspoon red pepper flakes (optional)
• 2 garlic cloves, minced, or 1/2 head green garlic (try garlic scapes!), stalks and papery shells removed, sliced
•  Freshly ground pepper
• 8 to 12 ounces pasta, any shape
• ½ cup cooking water from the pasta
• 1 to 2 ounces Parmesan (to taste)

Preparation:

1. Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.
2. Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.
3. Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package.
4. Before draining the pasta, ladle 1/2 cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.

https://cooking.nytimes.com/recipes/12465-pasta-with-collard-greens-and-onions

Collard Green Spring Rolls and Sunbutter Dipping Sauce

Ingredients:

SPRING ROLLS:

• 10 ounces extra-firm tofu* (optional to brush with tamari + roll in sesame seeds)
• 1 bundle collard greens (~11-12 large collards per bundle)
• 1 small red bell pepper (thinly sliced vertically)
• 1 1/2 cups bean sprouts
• 1 cup packed basil
• 1 cup finely sliced red (purple) cabbage
• 3 medium whole carrots (peeled and very finely chopped // I used my mandolin with the medium blade teeth)

SAUCE:

• 1/3 cup creamy unsalted sunflower seed butter
• 1 1/2 -2 Tbsp tamari (or soy sauce if not GF)
• 2-3 Tbsp maple syrup (to taste)
• 1/2 medium lime, juiced (yields ~2 Tbsp or 30 ml as original recipe is written)
• 1/2 tsp chili garlic sauce (or 1 thai red chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written)
• Hot water (to thin)

Preparation:

1. Start by wrapping your tofu in a clean, absorbent towel and setting something heavy on top (such as a cast-iron skillet) to drain the excess liquid.
2. In the meantime, prep the collard greens by chopping the stems off and using a small, sharp knife to slightly shave/trim down the thickness of the stems at the base of the leaf. This isn't a necessary step, but it will allow it to fold/roll more easily.
3. Next, prep vegetables and slice the tofu in long, rectangular cubes. Arrange on a tray or cutting board (see photo).
4. Prepare dipping sauce by adding sunflower seed butter, tamari, maple syrup, lime juice, and chili garlic sauce to a small mixing bowl and whisking to combine. Add enough warm water to thin into a thick but pourable sauce. Taste and adjust flavor as needed, adding more lime juice for acidity, chili garlic sauce for heat, maple syrup for sweetness, or tamari for saltiness.
5. Next, lay a collard green down on a flat surface, and near the stem, layer on basil, tofu, red pepper, cabbage, bean sprout, and carrot (see photo). Use your hands to fold the collard green over once so the fillings are secured inside, and then tuck in the sides of the collard green and continue rolling until you have a loose spring roll. Lay seam-side down on a serving platter and continue until all fillings are used - about 11-12 rolls (amount as original recipe is written // adjust if altering batch size).
6. To serve, I sliced my rolls in half and arranged them in a serving bowl with the dipping sauce (see photo). But you can also just leave them whole!
7. These keep extremely well in the refrigerator up to 3 days, and the sauce will keep for up to 5-7 days (stored covered, separately in the fridge).

https://minimalistbaker.com/collard-green-spring-rolls-sunbutter-dipping-sauce/

Pasta with Collard Greens and Onions

Ingredients:

• 1 bunch collard greens, stemmed and washed
• 2 tablespoons extra virgin olive oil
• 1 medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain
•  Salt to taste
• ¼ teaspoon red pepper flakes (optional)
• 2 garlic cloves, minced, or 1/2 head green garlic, stalks and papery shells removed, sliced
•  Freshly ground pepper
• 8 to 12 ounces pasta, any shape
• ½ cup cooking water from the pasta
• 1 to 2 ounces Parmesan (to taste)

Instructions:

1. Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.
2. Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes, and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.
3. Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package.
4. Before draining the pasta, ladle 1/2 cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.

https://cooking.nytimes.com/recipes/12465-pasta-with-collard-greens-and-onions

Grilled Greens and Leek Tops with Chili Garlic Sauce

Ingredients:

• 1 red bell pepper, halved lengthwise
• 1 Fresno chile, halved lengthwise
• 6 garlic cloves, unpeeled
• 1⁄4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tsp. honey
• 6 large leeks
• 1 bunch collard greens (12 oz.), stems removed and leaves torn into large pieces

Instructions:

1. Heat the oven to 400°. On a foil-lined baking sheet, toss the bell pepper and chile halves the garlic and 2 tablespoons of the olive oil. Season with salt and pepper, and bake until the chile and garlic are tender, 15 to 20 minutes. Using tongs, transfer the chile halves and garlic to a work surface. Flip the pepper halves and continue baking until tender, about 20 minutes. Transfer the peppers to a work surface and reserve the cooking oil; you should have about 1 tablespoon. Peel the peppers, chiles, and garlic, and purée in a blender with the reserved cooking oil, 1 tablespoon olive oil, and the honey. Scrape the chile-garlic sauce into a bowl and season with salt and pepper.
2. Light a grill. Trim the leeks, reserving only the dark green tops and light green outer leaves. In a large bowl, toss the leeks with the collard greens and remaining 1 tablespoon olive oil, and season with salt and pepper. Arrange the leeks and collard greens on the grill and cook, turning once, until lightly charred, 8 to 10 minutes.
3. Turn the heat off on half the grill or remove the grill grate and rake the coals to one side. Pile the leeks and collard greens on the indirect side of the grill and close the lid. Let the greens steam until very tender, about 15 minutes. Spread the chile-garlic sauce on a large platter and then pile the greens on top.

https://www.saveur.com/grilled-greens-and-leek-tops-chile-garlic-sauce-recipe/

Baked Feta and Greens with Lemony Yogurt

Ingredients:

• 6 Tbsp. extra-virgin olive oil, divided
• 1 medium onion, sliced
• 2 bunches hearty greens, such as collard greens and/or Tuscan kale, ribs and stems removed, leaves sliced (or, try bok choi!!!)
• 1 1/2 tsp. curry powder, divided
• 2 tsp. kosher salt, divided, plus more
• 1 tsp. freshly ground black pepper, divided
• 1 (1/2-lb.) block Greek or Bulgarian feta, sliced 1/2" thick
• 4 garlic cloves, crushed
• 1 (15-oz.) can chickpeas, drained, rinsed
• 1/2 cup plain whole-milk Greek yogurt
• 1 Tbsp. fresh lemon juice
• Toasted country-style bread (for serving)

Instructions:

1. Preheat oven to 350°. Heat 2 Tbsp. oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6–8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add 1/2 tsp. curry powder; season with 1 tsp. salt and 1/2 tsp. pepper. Stir to combine, then add 1 cup water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10–12 minutes.
2. Meanwhile, heat remaining 4 Tbsp. oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes. Add chickpeas, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8–10 minutes. Add remaining 1 tsp. curry powder and toss to combine.
3. Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
4. Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.

https://www.epicurious.com/recipes/food/views/baked-feta-and-greens-with-lemony-yogurt

Greek Tuna Salad Collard Wraps

Ingredients:

• 2 large collard green leaves cleaned and de-ribbed
• 1 5 oz can of sustainable tuna
• 1 TBSP Dijon mustard
• 2 TBSP diced tomatoes
• 2 TBSP diced Kalamata olives
• 2 TBSP sliced marinated artichokes
• 2 TBSP diced red onion
• 2 TBSP diced roasted red pepper
• 1/2-1 avocado mashed
• S+P to taste

Instructions:

1. Thoroughly wash the collard greens and gently pat dry. With a pairing knife or a small knife, carefully trim down the rib in the center of the leaf so it's level with the rest of the leaf. This makes it easier to roll. Set aside.
2. In a bowl, mix all ingredients from the tuna down to the salt and pepper. With a fork, mash and blend until thoroughly mixed.
3. Spoon half of the mixture into the center of one collard leaf, and the other half in the other collard leaf.
4. Taking one of the long edges of the leaf, fold over the mixture and tuck the leaf beneath the mixture securely. Roll forward once, then bring in the sides and tuck them in, then continue to roll until done.
5. Cut in half and enjoy!

https://www.killingthyme.net/2017/05/24/greek-tuna-salad-collard-wrap/

Brazilian Collard Greens

Ingredients:

• 1 1/4 pound collard greens, stems and center ribs discarded and leaves halved lengthwise
• 3 garlic cloves
• 1 tablespoon olive oil

Instructions:

1. Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder.
2. Mince and mash garlic to a paste with 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, 30 seconds. Add collards with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes.
3. For a whole meal idea: https://www.saveur.com/article/Recipes/Beans-Pork-Rice-Collards 

https://www.epicurious.com/recipes/food/views/brazilian-collard-greens-239950

Green Eggs and Ham

Ingredients:

• 8 oz. country-style bread, torn into 1½" pieces
• 2 Tbsp. extra-virgin olive oil
• 1 tsp. kosher salt, plus more
• 2 lb. greens (such as baby or mature spinach, kale, Swiss chard, and/or mustard greens)
• 12 oz. thick-cut bacon, cut crosswise into 1½"-thick pieces
• 12 scallions, thinly sliced
• 10 garlic cloves, thinly sliced
• 2 red Fresno chiles or jalapeños, thinly sliced, or 1 tsp. crushed red pepper flakes
• 2 cups heavy cream
• ½ cup coarsely chopped dill
• 2 oz. finely grated Parmesan (about ½ cup), plus more for serving
• 6 large eggs
• Freshly ground black pepper

Instructions:

1. Place a rack in middle of oven; preheat to 400°. Toss bread and oil in a 13x9" baking dish; season with salt. Bake until golden brown and crisp, 18–22 minutes. Let cool. Reduce oven temperature to 325°.
2. Meanwhile, bring a large pot of heavily salted water to a boil. Remove tough ribs and stems from greens; discard. Add leaves to pot by the handful, pushing down with a spoon to submerge before adding more. Cook until all greens are just wilted, 1–2 minutes (it’s okay if the water does not come back to a boil). Drain in a colander, then rinse under cold running water until cool, about 30 seconds. Squeeze out as much water as possible with your hands. Transfer greens to a cutting board and coarsely chop.
3. Set pot over medium heat and cook bacon, stirring often, until golden brown and crisp, 10–12 minutes. Add scallions, garlic, and chiles and cook, stirring often, until scallions and garlic are softened but not browned, about 3 minutes. Add greens and 1 tsp. salt and stir to coat. Remove from heat and mix in cream, dill, and 2 oz. Parmesan.
4. Spoon greens mixture evenly over croutons, allowing some croutons to peek through. Drizzle any sauce left in pot over. Using a spoon, create 6 deep divots in greens mixture and crack an egg into each one. Season eggs with salt and pepper.
5. Bake casserole, rotating baking dish halfway through, until egg whites are barely set and yolks still jiggle and are slightly runny, 25–30 minutes. Let cool 5–10 minutes. Sprinkle with more Parmesan to serve.

https://www.bonappetit.com/recipe/greens-eggs-and-ham

Tuna Salad Collard Wraps

Ingredients:

• 1 can albacore tuna
• 1 tbsp olives, green or black, diced small
• 2 tbsp red pepper, diced small
• 2 tbsp chickpeas
• 2 tbsp basil, chopped
• 1 tbsp avocado oil mayo 
• salt and pepper
• 1 collard wrap

Instructions:

• Trim collard green stem so it's thinner and easier to roll. Set aside.
• In a small bowl add tuna, olives, red pepper, chickpeas, basil, mayonnaise and salt and pepper.  Toss gently until combined.  Taste and add more salt if needed.
• Lay collard green out on a flat surface and pile some tuna salad at the bottom of roll.  Fold sides in and roll.  Cut in half if eating immediately.  Wrap in wax paper and store in fridge if meal prepping.  

https://www.seasonalcravings.com

Collard Green Dip

Ingredients

• 1 Tablespoon Olive Oil
• 2 bunches Fresh Collard Greens, Rinsed And Chopped
• 5 slices Bacon, Chopped (or, try vegetarian bacon!)
• 1/2 Sweet Onion, Chopped
• 2 cloves Garlic, Chopped
• ¼ cups Dry White Wine
• 12 ounces, fluid Cream Cheese, Cut Into Pieces
• 8 ounces, weight Sour Cream
• ½ teaspoons Red Pepper Flakes
• Kosher Salt And Pepper To Taste
• ¾ cups Freshly Grated Parmesan, Divided

Instructions:

• Heat olive oil in Dutch oven at medium heat. Add collard greens and cover, allowing to wilt for about 10 minutes, stirring as necessary. Remove to a separate bowl.
• Cook bacon in the same Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in the Dutch oven.
• Sauté onions in hot drippings until tender, about 4 – 5 minutes. Add garlic and saute for another 30 seconds. Pour in wine and cook 1 to 2 minutes, stirring to loosen particles from the bottom of the Dutch oven. Stir in collard greens, cream cheese, sour cream, red pepper flakes, and 1/2 cup Parmesan cheese. Season liberally with salt and pepper. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish (I used a sour dough bread bowl). Sprinkle evenly with remaining 1/4 cup Parmesan cheese.
• Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle evenly with bacon. Serve with toast points, pita bread, or tortilla chips. Yields 4 cups.

http://tastykitchen.com/recipes/appetizers-and-snacks/collard-green-dip/

GRILLED GREENS AND LEEK TOPS WITH CHILE-GARLIC SAUCE

Ingredients

• 1 red bell pepper, halved lengthwise
• 1 Fresno chile, halved lengthwise
• 6 garlic cloves, unpeeled
• 1⁄4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tsp. honey
• 6 large leeks
• 1 bunch collard greens (12 oz.), stems removed and leaves torn into large pieces

Instructions

• Heat the oven to 400°. On a foil-lined baking sheet, toss the bell pepper and chile halves the garlic and 2 tablespoons of the olive oil. Season with salt and pepper, and bake until the chile and garlic are tender, 15 to 20 minutes. Using tongs, transfer the chile halves and garlic to a work surface. Flip the pepper halves and continue baking until tender, about 20 minutes. Transfer the peppers to a work surface and reserve the cooking oil; you should have about 1 tablespoon. Peel the peppers, chiles, and garlic, and purée in a blender with the reserved cooking oil, 1 tablespoon olive oil, and the honey. Scrape the chile-garlic sauce into a bowl and season with salt and pepper.
• Light a grill. Trim the leeks, reserving only the dark green tops and light green outer leaves. In a large bowl, toss the leeks with the collard greens and remaining 1 tablespoon olive oil, and season with salt and pepper. Arrange the leeks and collard greens on the grill and cook, turning once, until lightly charred, 8 to 10 minutes.
• Turn the heat off on half the grill or remove the grill grate and rake the coals to one side. Pile the leeks and collard greens on the indirect side of the grill and close the lid. Let the greens steam until very tender, about 15 minutes. Spread the chile-garlic sauce on a large platter and then pile the greens on top.

http://www.saveur.com/grilled-greens-and-leek-tops-chile-garlic-sauce-recipe

Kale and Collard Chips

Ingredients:

6 to 8 ounces hearty greens, such as kale, chard, mustard, collards or spinach
1/4 cup olive oil (not extra-virgin)
1/4 teaspoon kosher salt

Instructions:

Preheat the oven to 300 degrees F. Line 2 half sheet pans with parchment paper.

Wash and thoroughly dry the greens. Tear the larger leaves into 1 to 2-inch strips.

Lay the greens in a single layer on the half sheet pans, spritz lightly with the olive oil and sprinkle with the salt.

Bake until the greens are dry and have darkened slightly, 15 to 20 minutes. Remove immediately from the pan on the parchment and transfer into a serving dish. Repeat with any remaining greens. Serve immediately, or store in a brown paper bag for up to 3 days.

Recipe source

Lemony Collard Greens with Pasta

INGREDIENTS
8 ounces fresh collard greens (about 10 big leaves)
⅓ or more of a package of whole wheat thin spaghetti or “spaghettini”
3 tablespoons pine nuts
olive oil (the good stuff)
2 small cloves garlic, pressed
big pinch red pepper flakes
sea salt and black pepper
1 ounce Parmesan cheese
½ or more of a lemon, cut into wedges

INSTRUCTIONS
Bring a big pot of salted water to a boil and cook the pasta according to directions. Drain quickly, reserving a bit of cooking water, and set aside.

Cut out the center rib of each collard green. Stack a few greens at a time and roll them up into a cigar-like shape. Slice across the roll as thinly as possible (1/8″ to ¼″). Shake up the greens and give them a few chops so the strands aren’t so long.

Heat a heavy-bottomed 12″ skillet over medium heat and toast the pine nuts until they start to turn golden and fragrant. Pour them out of the skillet and save for later.

Return the skillet to medium heat and pour in a tablespoon of olive oil. Sprinkle in a big pinch of red pepper flakes and the garlic and stir. Once the oil is hot enough to shimmer, toss in all of your collard greens. Sprinkle the greens with salt. Stirring often (try not to let them clump), sauté the greens for about three minutes.

Remove the pan from heat. Scoop the greens into the pasta pot and toss with another drizzle of olive oil, adding pasta water if necessary. Divide onto plates, top with pine nuts and Parmesan shavings and serve with two big lemon wedges per person.

http://cookieandkate.com/2012/lemon-collard-greens-pasta/

Winter Greens Lasagna

Ingredients: 2 tablespoons olive oil 1 medium white onion, medium dice 3 medium garlic cloves, finely chopped 2 cups heavy cream 1 pound red kale, washed, tough stems removed, and coarsely chopped (about 10 cups) 1 pound Swiss chard (or mustard greens), washed, tough stems removed, and coarsely chopped (about 8 cups) 1 1/2 cups crème fraîche 1 (9-ounce) box no-boil lasagna noodles 1 pound fresh ricotta 2 cups finely grated Parmesan cheese (about 5 ounces) Preperation: Heat the oven to 400ºF and arrange a rack in the middle. Heat the olive oil in a large pot over medium heat. When it shimmers, add the onion and garlic, season with salt and freshly ground black pepper, and cook until soft, stirring occasionally, about 5 minutes. Add the cream and a few handfuls of greens and cook, stirring occasionally, until slightly wilted. Continue adding greens a little at a time until they all are slightly wilted. Cook, stirring occasionally, until the greens are tender, completely wilted, and coated in cream, about 10 minutes. Season with additional salt and freshly ground black pepper and remove from heat. Spread 1 cup of the crème fraîche evenly over the bottom of a 13-by-9-inch baking dish. Cover with a layer of 4 noodles, allowing them to overlap slightly. Using a slotted spoon, scoop a third of the greens mixture from the cream and evenly spread it over the noodles, then cover with a third of the ricotta and a quarter of the Parmesan. Repeat to make two more layers, and end with a final layer of noodles on top. Evenly pour 1/4 cup of the warm cream over the noodles. Mix together the remaining crème fraîche and Parmesan and spread it evenly over top. Cover the lasagna with foil and bake until bubbling and starting to brown, about 45 minutes. Remove the foil and bake until the top is browned completely and the sauce is bubbling, about 10 minutes more. Let cool at least 10 minutes before serving. http://www.chow.com/recipes/11415-winter-greens-lasagna

Black Eyed Pea Curry With Collards & Potatoes

Ingredients: 1 tablespoon coconut oil 1 large red onion, thinly sliced 2 jalapenos, seeded and thinly sliced 1 tablespoon fresh minced ginger 2 cloves garlic, minced 1 1/2 to 2 tablespoons mild curry powder 1/2 teaspoon garam masala 3/4 teaspoon salt 1 tablespoon agave 3 cups vegetable broth 2 tablespoons tomato paste 1 1/2 lbs red potatoes, in 3/4 inch pieces 1 lb collards, rough stems removed, leaves chopped into bite sized pieces 1 cup coconut milk 1 1/2 cups cooked black eyed peas (from a 15 oz can, rinsed and drained) For the Mango Avocado Salsa: 1 ripe avocado, diced 1 ripe mango, diced 1 tablespoon fresh lime juice To serve: Basmati rice Optional garnish: Fresh chopped cilantro Instructions: Preheat a 4 quart pot over medium heat. Saute the onion and jalapeno in the coconut oil for 5 to 7 minutes, until onion is lightly browned. Add the garlic and ginger, and saute until fragrant, about 30 seconds. Add 1 1/2 tablespoons of curry powder, garam masala, salt, vegetable broth, agave, and tomato paste, and stir. The tomato paste may not dissolve just yet but that’s ok, it will when it heats through. Add the potatoes, cover pot and bring to a boil. Once boiling, immediately lower heat to a simmer, and leave the lid ajar so that steam can escape. Let potatoes cook just until tender, about 5 more minutes. In the meantime, toss together all of the salsa ingredients in a mixing bowl and set aside. Once potatoes are fork tender, add the collards, black-eyed peas and coconut milk. Stir gently to incorporate. Leave lid ajar again, and bring to a simmer. Let simmer just until collards are tender, it should only take a few minutes. Turn off heat and taste for salt and spices. Add remaining curry powder if needed. It tastes best if you let it sit for 10 minutes or so, but if you can’t wait then just dig in! Serve over basmati rice, topped with mango avocado salsa and cilantro, if you like. Have some sriracha at the ready in case you want a little extra spice. http://www.theppk.com/2014/01/black-eyed-pea-curry-with-collards-potatoes/