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.

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.

Ham Hocks and Crowder Peas From 'Down South'

Smoked ham hocks are a magical, transformative ingredient. The collagen-rich bony cuts of pork leg boast intense levels of umami and the ability to turn mere water into a silky broth in a matter of hours (a.k.a. pot liquor). Throw in freshly shelled crowder peas (a small Southern shell bean) to that cooking water, as Donald Link does in his new cookbook, Down South, and you'll wind up with a homey yet flavor-packed dish.

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...

Black Eyed Peas with Ham Hock

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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...

Lamb-Stuffed Collards From 'The New Southern Table'

Unlike most Southern cookbooks, Brys Stephens's book, The New Southern Table, does not include a recipe for slow-cooked collard greens.

Hoppin' John

This version of Hoppin' John, a Southern and New Year's Day staple, features tender and earthy field peas cooked with fluffy rice and rich and smoky ham hocks.