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| Andrew Scrivani for The New York Times |
When most people hear of collard greens, they think of the soul-food version prepared by generations of Southern cooks — stewed greens flavored with ham hock or bacon.
But as Martha Rose Shulman discovers in this week’s Recipes for Health, the large, sturdy leaves of collard greens hold up so well to heat that they can be used in a variety of creative dishes that are much lighter but still have plenty of soul. Collard greens can be braised and added to pasta, substituted for long flat noodles in a lasagna dish or rolled and stuffed with rice and vegetables.
Collards don’t have the cachet of popular greens like black kale and rainbow chard. This is probably because collards have a stronger flavor and tougher leaf than many other greens. They do stand up to longer cooking, but they don’t require it. This week I used them in a stir-fry — they stood in for more traditional greens like Chinese broccoli or bok choy — cooking them for only a few minutes until they wilted, and I enjoyed the crunchy texture. But I also loved the stuffed collard greens that I filled with a Greek-inspired rice stuffing and simmered for an hour.
Here are five new ways to enjoy collard greens.
Click here to go to nytimes.com and see the new ways to enjoy!
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