My Recipe Box

Eat Your Greens

Kale Salad with Cranberry Vinaigrette

Often overlooked (and overcooked) kale, collards, and mustard greens taste best raw or when quickly cooked. From a refreshing salad to a sweet-smoky flatbread, these recipes―including some addictive kale chips―embrace the chewy texture and bold flavor of the heartiest greens.

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Collard Green Crostini with Blue Cheese & Grape-Apple Relish

Thick collard greens are easy to eat when sliced into confettilike strips. Sweet fruit relish and tangy blue cheese balance their mild, earthy flavor.

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Kale Chips with Toasted Lemon Zest

Serve these highly snackable chips in a wide, shallow dish, or cool to room temperature in a single layer so they don’t steam and become soggy.

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Kale Salad with Cranberry Vinaigrette

The vinaigrette softens the raw kale leaves, so it’s essential to let this salad sit for at least 15 minutes before serving. The longer it sits, the more tender the kale will become.

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Collard Greens with Spiced Pears & Almonds

Pears and shallots add sweetness, and cayenne and cloves bring gentle heat for a dish that will warm you right up.

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Mustard Green Flatbread with Charred-Tomato Vinaigrette

Sweet, smoky, charred late-season tomatoes complement the peppery mustard greens on this flatbread.

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Mustard Greens with Chorizo & White Beans

A riff on the classic Northern Italian dish of greens and white beans, this hearty side dish is great with chicken or fish, or over pasta.

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Tuscan Kale with Shallots & Crisp Salami

The salty, sweet, and spicy ingredients in this recipe support the earthy flavor of the kale beautifully. Briefly boiling the kale first means that it’s cooked perfectly before it gets a quick toss with the aromatic ingredients in the pan.

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Spicy Mustard Greens with Asian Noodles

The spicy-sweet heat of fresh ginger combines with the peppery bite of mustard greens to make a very warming dish.

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Noodle Soup with Kale & White Beans

Kale and white beans are a classic combination. In this comforting soup the kale simmers along with the carrots until tender, no more than 10 minutes.

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Quick-Sautéed Collard Ribbons

The trick to quick-cooking collards is cutting them into very thin slices. All these need is a quick spin in a hot pan with olive oil to give them a delicate texture and a deep, toasty flavor.

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