If collard greens are the new kale (a debatable assertion), then why can’t kale be the new collards? That’s what struck me when I saw a recipe for a Southern-style pairing of the trendier greens with black-eyed peas and grits. The idea, in Robin Robertson’s new “More Quick-Fix Vegan,” makes perfect sense: Any hearty leaves can find a home in this set of flavors, which are good any time of year.
As well as they work in this combination, those grits could be swapped out for barley or farro or couscous; the black-eyed peas could be replaced by limas or chickpeas or pintos; and the kale could morph into collards – or mustard greens or Swiss chard. The key is to think about just how many varieties of grains, beans and greens there are in the world, to bring them into your kitchen and to start experimenting.