Staff Picks

Garlic Parmesan Green Beans

Meaty bacon, crispy Parm, and plenty of garlic make these beans easy to love.

Quick Pickled Slaw Recipe

This light, healthy slaw recipe is mildly acidic and full of flavor.

Permanent Slaw Recipe

Rating: 5 stars 2
A cross between a vinegar-based coleslaw and chowchow, Permanent Slaw is tender and tangy.

Stuffed Endive with Herbed Goat Cheese

If desired, include red Belgian endive leaves along with the green, to make this "wreath" look more Christmassy.

Slow-Cooker Green Beans Recipe

Rating: 5 stars 2
This recipe frees up precious stove-top space and reminds us of the traditional green beans our grandmothers used to make.

Spicy Pepper Jelly Coleslaw Recipe

It's not illegal to have a cookout without coleslaw on the table, but it might as well be.

Pork and Bok Choy Stir-Fry Recipe

Rating: 4 stars 1
This recipe comes together quickly in a wok or a large skillet.

Apple-Cranberry Coleslaw Recipe

This crunchy slaw is full of seasonal flavors. Start with pre-shredded red and green cabbage to save loads of time. This side comes together with just 10 minutes of hands-on time.

Collard Green Creole Dirty Rice Recipe

Rating: 1 stars 1
These collards have gotten the Creole touch with a little dirty rice.

Sautéed Mustard Greens with Garlic and Lemon

This dish is a fast take on the usual long-simmered greens. Swap out other hearty greens like kale, collards, or turnip greens for the mustard greens if you prefer.

Grits and Greens with Brown Butter Hot Sauce

Rating: 5 stars 1
You can substitute your favorite hearty winter greens, but don't skip the hot and tangy sauce—it makes the dish.

Creamy Turnip Soup Recipe

Rating: 4.5 stars 3
Let the turnips and potatoes simmer in the slow cooker all day long, making a creamy, velvety soup. Top with wilted greens and bacon for a satisfying supper.
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Inspiration and Ideas

Collard Greens with Smoked Ham Hocks and Pickled Collard Green Stems

"Is there a more harmonious marriage of deliciousness than ham hock broth and collard greens?" asks chef Todd Richards. In this recipe from his cookbook Soul: A Chef's Culinary Evolution in 150 Recipes, even the collard stems are used as a pickled topping for even more flavor. Cook the greens low and slow to keep them tender but not mushy," says Richards. "Just reheat them with a touch of water or reserved cooking liquid."