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Feb 8, 2009 09:56 AM

Left Over Collard Greens

I made collard greens with smoked turkey bones last night as part of a large dinner party. There was so much food, they were barely touched. Any ideas on what to do with the leftovers beyond reheating and eating (not that that's a bad thing). Just wondering if there's something creative to do with them.

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  1. What a great thing to be "stuck" with.
    They could be part of a lasagne, go into a risotto, a southern style stracciatella, quiche crust (mix w/ bread crumbs and parm). Makes me want to accidentally make too many greens!

    1 Reply
    1. re: lucygoosey

      Ooh, yeah, I bet that would make a wonderful quiche.

      Or just eat it plain, with some pepper vinegar. Now I'm hungry.

    2. I've thrown leftover greens into soups and omelettes. It's my little secret, since they're not that popular in my house. Anywhere you would use spinach is good.

      1. This Lebanese Lentil and Collard Greens Soup is great!

        1. Lidia Bastianich made cheesy, crispy cakes from swiss chard, onions and eggs pressed in coarsely grated cheese and then pan-fried. They looked really good.

          Here's a link:

          1 Reply
          1. re: bear

            Had swiss chard to use today and saw your suggestion-- thanks!
            I didn't have the right cheese, which was probably the problem. I used emmenthaler. They stuck to the pan! Then for following batches I broiled in the toaster oven and worked easily! Great taste, will make again but not fry -- still got crispy (and use the correct cheese!)

          2. I just went searching for the same info and found this! I ended up making "collard cakes." I mixed the collards with egg, bread crumbs, garlic, parmesan & feta cheeses, Made patties and they're in the oven @ 375 right now. Can't tell you it's perfect, but smells wonderful!