Collard Greens

Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. 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. And if you’re thinking, Peanut butter and pork? Sounds crazy! Trust us, it works. Also trust us on this: Putting sugar in your noodles for this recipe is crucial. It balances the salt, heat, fat, and tanginess going on here, and brings out the flavors of everything else (nope, it doesn’t make anything sweet).

Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.

Finishing these collard greens with vinegar means they tend to be on the acidic side. If you like yours sweeter, add less vinegar and up the sugar.

Truth: Garlic sizzling in olive oil is the greatest smell in the world and the only base needed to transform everything from spaghetti to shrimp to these collards into something that’s both simple and spectacular.

Get your greens and your comfort food all at once with this decadent, crispy-crusted casserole.

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

Use butternut squash two ways in this autumnal dinner: shaved into a Southeast Asian–inspired salad and roasted with pork until caramelized and tender.

Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid.

This is a simple recipe that tends to impress. These elegant roulades are surprisingly easy to make and will get you a standing ovation at the dinner table. Take a bow, as you're giving everyone a nice dose of brain protection thanks to the vitamin A, vitamin C, vitamin K, fiber, and phytonutrients found in the watercress and collards. If you can’'t locate fresh figs, swap in two thinly sliced ripe pears, and feel free to swap out the collards for kale.

Juicy wild blueberries and a subtle sweetness from the mint pair well with the vegetal taste of greens in this aromatic smoothie.

Finishing this dish with coconut milk retains its sweet flavor.

Caldo verde means "green broth" in Portuguese, and it is Portugal's unofficial national dish. This beautiful green soup is technically a hot smoothie, since its many nutritious greens are pureed together in a blender. Chickpeas are an important ingredient here, too. Fiber- and protein-rich, they've been shown in studies to help people lose weight. For added protein, top with 4 ounces of shredded chicken or add 2 dozen clams to the broth.

Crisp and juicy pieces of slab bacon and just the right hit of red wine vinegar bring the perfect tangy-porky balance to these slow-cooked Southern greens.

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.