Creamy Turkey Pasta Bake

6 c. sliced collard greens

3 c. sliced mushrooms

2 T. oil

1 lb. cooked pasta (shells, twists, or penne)

3 c. cooked turkey

2-1/2 c. cream

1-1/4 c. Parmesan cheese

2 t. kosher salt

3/4 t. black pepper

1-1/2 c. shredded mozzarella cheese

Saute collard greens and mushrooms with oil in a skillet over medium heat until tender. Stir in pasta, turkey, cream, Parmesan cheese, salt, and pepper. Transfer to a 13 x 9" baking dish. Top with mozzarella cheese. Bake at 375 degrees for 15 minutes.

Serves 8.

Adapted from Southern Living magazine, Nov. 2023, p. 110.  

Winter Greens & Citrus Salad

4 c. cubed sourdough bread

3 T. olive oil

2 t. fresh rosemary, minced

Kosher salt and freshly ground black pepper

1/2 c. grated Parmesan cheese 

1/4 c. fresh orange juice

1/4 c. olive oil

1 T. Dijon mustard

1 T. Champagne vinegar

1 T. pure maple syrup

12 oz. assorted hardy greens (kale, collards, and chard), stems removed, sliced into ribbons

1/2 c. toasted pine nuts

2 small shallots, thinly sliced

4 oranges, peeled and pith removed, segmented

Preheat oven to 350 degrees. Toss together bread cubes, olive oil, and rosemary on a large rimmed baking sheet. Season with salt and pepper. Sprinkle with cheese. Bake, stirring halfway through, until golden brown, 14-16 min. Cool completely.

Whisk together orange juice, olive oil, mustard, vinegar, and maple syrup in a large bowl. Season with salt and pepper.

Add greens to dressing and massage with hands until starting to soften. Add pine nuts, shallots, oranges, and croutons. Toss to combine.

Serves 8.

Adapted from Country Living magazine, Dec. 2021, p. 103. 

Collard Green Salad with Oranges and Port-Soaked Cherries

2/3 c. dried cherries

1/2 c. port*

1/4 c. plus 1 T. extra-virgin olive oil

2 T. apple cider vinegar

1 T. whole-grain mustard

1 t. Dijon mustard

1 t. honey

1/2 t. kosher salt

1/2 t. black pepper

8 c. thinly sliced, stemmed collard greens (from 2 1-lb. bunches)

1 small red onion, thinly sliced (1/2 c.), rinsed and drained

2 navel oranges, peeled and sliced into 1/4"-thick rounds (about 10 rounds)

1/2 c. toasted walnut halves

2 oz. goat cheese, crumbled (about 1/2 c.)

Microwave cherries and port in a small bowl on HIGH until port comes to a boil, about 90 seconds. Let stand 10 minutes. Drain, reserving cherries and 2 T. port (discard remaining port).

Place oil, vinegar, mustards, honey, salt, pepper, and reserved 2 T. port in a lidded jar. Seal and shake well until blended and creamy.

Place collards in a large bowl. Drizzle with about half (1/3 c.) of the dressing. Gently massage together using your hands until collards wilt, about 2 minutes. Add onion and oranges; toss gently to combine. Arrange salad on a platter or in a large bowl. Sprinkle with walnuts, goat cheese, and cherries. Drizzle with remaining dressing.

*If port is not desired, can use plain dried cherries. 

Adapted from Southern Living magazine, Jan.-Feb. 2021, p. 80.

Colorful Collard Slaw

1/2 c. white vinegar
5 T. granulated sugar
2 T. fresh lime juice
2 t. prepared horseradish
1/4 t. crushed red pepper
2 t. kosher salt, divided
1/2 c. olive oil
1 bunch collard greens (about 1-3/4 lbs.)
2 c. matchstick carrots
1 sweet apple, diced

Whisk together vinegar, sugar, lime juice, horseradish, and red pepper with 1-1/2 t. salt in a small bowl until sugar is completely dissolved. Slowly whisk in olive oil until completely incorporated.

Trim and discard tough stems from collard greens; thinly slice leaves and place in a large bowl. Sprinkle with remaining 1/2 t. salt and gently massage salt into greens for 1-2 minutes. (This helps tenderize them and remove any bitterness.) Pour off any liquid.

Add carrots, apple, and 2 T. of the dressing to collards; stir gently to combine and let stand 30 minutes. Add 1/4 c. of the dressing to slaw and toss. Serve remaining dressing on the side.

Serves 10.

Adapted from Southern Living magazine, July 2016, p. 114.