Gina: I’m always surprised to discover that folks in these parts tend to cook turnip and mustard greens more often than collard greens. I think the perception is that collards tend to be a little bitter. But I gotta tell you, you’re sleeping on this one! Rich in vitamins and nutrients, collard greens are actually the sweetest, best-tasting leaves you can buy (turnip and mustard greens, on the other hand, have a slightly spicy, peppery taste). In this recipe, the deep, full flavor of the collard greens along with a bit of sugar and some heat from the red-pepper flakes create an irresistible sweet-and-hot pot of goodness, while the ham hocks add a note of smoke that balances out the other flavors. Pat can’t get enough of these sweet greens. Trust me on this one, ladies—this is the recipe that’ll bring your man home every night! Five bunches of collards might seem like a lot of greens, but these jokers will cook down to a fraction of their original size.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.