Braised Collard Greens

A classic slow-cooked side dish from the South, these braised collard greens include diced pancetta for added meatiness.

Smoked Turkey Braised Collard Greens

Smoked turkey replaces the more traditional choice of bacon in this rendition of braised collard greens. Nice and garlicky, the greens are spiced up with red chile flakes, with a bite of acidity from cider vinegar and lemon juice. And, since the turkey's pretty lean, we finish it off with some butter to give the pleasantly bitter, tender greens the rich, mouth-coating quality that pork belly typically provides.

Lamb Stew from 'Stewed'

Gently simmered lamb shoulder, port, and root vegetable stew tastes lamby but not gamey or chewy. The key is the sweet and savory undercurrent of wine, beef stock, tomatoes, and winter roots that runs beneath the flavor of the lamb.

Vegan Southern-Style Collard Greens With Mushrooms

You don't need meat for delicious collard greens. Good stock, some mushrooms, and a pinch of smoked paprika make for as satisfying a pot of collards as anyone could ask for.

Collard Greens Braised in Coconut Milk and Tomato

Black cardamom imparts a smoky, camphorous flavor to foods, which I like to use as a subtler substitute for other smoked ingredients. While I realize that for most people who do so, having too many smoked pig parts in their...

Sam Sifton's Braised Collard Greens

I knew going into the recipe that the bacon and butter would taste great with the greens, but the beer was a total surprise. Its beer-ness dissipates during cooking, leaving only malty sweetness and just a hint of fermented grain to the greens. It was this extra level of complexity that made these greens my favorite side of the season.

Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem'

As any fan of Yotam Ottolenghi's previous book, Plenty, knows, the man is an expert when it comes to eggplant. In his and his partner Sami Tamimi's new book Jerusalem: A Cookbook, there are copious recipes for eggplant—stuffed, puréed, roasted, baked, and everything in between. In their Stuffed Eggplant with Lamb and Pine Nuts, they fill the silky, humble nightshade with a warmly spiced blend of gamey ground lamb, sweet onions, and a smattering of pine nuts.

Savory Grits With Slow-Cooked Collard Greens From 'Afro-Vegan'

Give me a bowl of creamy grits and I'm a happy woman. Give me that same bowl of grits topped with slow-cooked greens and I'll swoon. So I didn't hesitate to try out Bryant Terry's recipe for savory grits with long-cooked collards in his new cookbook, Afro-Vegan.

Korean-style collard greens side dish

Collard greens are not a familiar vegetable in Korean cuisine. However, since the vegetable is nutritious, healthy, and delicious, I wanted to use it in my cooking. First I tried to make kimchi with it, but it turned out too tough. Then I tried cooked collard greens at a BBQ restaurant in New...

Crown Roast of Lamb With Couscous Stuffing and Pistachio-Mint Sauce

The reverse-sear method produces a crown roast of lamb that's evenly cooked and a showstopping centerpiece for a holiday meal.