Collard Greens + Cottage Cheese Recipe

Prepare collards

Strip the collard leaves from the thick stems. Stack leaves, roll tightly into a cigar, and slice crosswise into 1/2-inch ribbons. Rinse well in a large bowl of cold water, swishing to remove grit; drain thoroughly and pat dry or spin in a salad spinner.

Sauté aromatics

Heat a large wide skillet or Dutch oven over medium heat. Add 2 tbs olive oil. When shimmering, add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Cook collards

Add the sliced collard greens to the pan in batches if necessary, using tongs to wilt them slightly between additions. Sprinkle smoked paprika, red pepper flakes, kosher salt (1 1/4 tsp), and 1/2 tsp black pepper over the greens. Pour in 1 cup of broth and 1 tbs apple cider vinegar. Increase heat to bring to a simmer. Reduce heat to low, cover partially, and simmer gently until the collards are tender, 18–25 minutes, stirring once or twice. If the pan becomes dry before the greens are tender, add up to 1/4 cup water.

Finish collards

Once tender, remove the lid and increase heat to medium-high for 1–2 minutes to evaporate any excess liquid. Taste and adjust seasoning with additional salt or vinegar if needed. Turn off heat and keep warm.

Combine 1 cup cottage cheese and 2 tbs Greek yogurt in a small bowl. Stir in 1 tsp lemon juice, 1 tbs chopped chives, 1/4 tsp black pepper and 1/4 tsp kosher salt. Mix until creamy but still slightly textured; if you prefer a smoother topping, pulse briefly in a food processor or blender (10–15 seconds). Taste and adjust salt or lemon as desired.

Chill briefly (optional): For a firmer cold topping, refrigerate the mixture for 10–15 minutes before assembling.

Divide the hot collard greens between 4 serving plates or bowls (about 1/2 cup cooked collards per serving as a side, or larger if used as a main). Spoon 1/4 cup of the cottage cheese mixture over each portion of collards.

Finish each serving with a light drizzle of extra virgin olive oil, a sprinkle of toasted pine nuts or walnuts, and a pinch of lemon zest if using. Serve immediately so the warm greens contrast with the cool, creamy cottage cheese.