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Editors' Picks — Greens

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Warm Red and Black Salad with Roasted Kale  Collard Oshitashi

Any food52 member is welcome to help us test our Editors' Pick candidates, so go call dibs on the recipe you'd like to test in the comments section below! We'd love to see some new testers in the mix. Don't forget to email us your notes (about 100 words) to [email protected] by next Tuesday at 5pm.

We'll collect your comments, decide the official list of Editors' Picks and publish your evaluation in the headnote if the recipe is selected as an Editors' Pick (with credit, of course!). And even if the recipe you test isn't chosen as an Editors' Pick, please feel free to leave your testing notes in the recipe's comments section. Constructive criticism is always encouraged!

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Comments (30)


almost 4 years ago Tom Wade

That looks great.tom wade


almost 4 years ago Niknud

Sigh...this is what happens when you work a string of night shifts...you miss out on all the goodness. Was hoping to try the Sauteed Chard with preserved lemons because my batch of preserved lemons is just about ready to use. Any suggestions for other recipes with preserved lemons? Congrats to everyone - the recipes look fantastic!


almost 4 years ago Panfusine

Missed out on the dibs , (Boy wd have LOVED to lay a claim at 30,000 ft in the air!) so the Food52 editors pics list remains a suspense till the pics are published??


almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I'll try the spicy Swiss chard and feta in yogurt pastry because, well, let's face it, I have a pastry dough problem. Yum.


almost 4 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations to the EPC's I cannot test this time but they all sound so good. Enjoy!!


almost 4 years ago LLStone

I'd love to make the Green Cannelloni, please.


almost 4 years ago cheese1227

I'll try the stuffed collards, please.


almost 4 years ago susan g

I'll take the Curried Pumpkin Risotto with etc., as long as it's OK to use a veggie Chorizo. Sounds like a keeper (Thanksgiving, here we come!)


almost 4 years ago Hilarybee

Go for the veggie chorizo! Thanks for testing!


almost 4 years ago Brussels Sprouts for Breakfast

I'll test the Mock Southern Greens, if it's still available!


almost 4 years ago JessicaBakes

Orecchiette with mustard greens, ham and potatoes please!


almost 4 years ago kate

I'll love to take the Kale Pesto


almost 4 years ago Food52

This is from your friendly editors at Food52.

Still up for dibs: Stuffed Collards; Curried Pumpkin Risotto with Chorizo, Kale and Squash Hash; Kale Pesto, Kale and Chicken Soup for Two, Pesto d’Urtica; Green Cannelloni; Spicy Swiss Chard and Feta Cheese Pie in Yogurt Pastry Dough; Orecchiette with Mustard Greens, Country Ham, and Potatoes; and Mock Southern Greens.


almost 4 years ago cookinginvictoria

I'd love to try the Collard Greens & Chorizo, if it's still available!


almost 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks for choosing this! I think you'll like it.


almost 4 years ago cookinginvictoria

Looking forward to it! Flavors sound fantastic. I bought the collards and chorizo today.


almost 4 years ago EmilyC

Need to sit this one out, but many congrats to all of the EPs and EPCs!


almost 4 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Spinach pinwheels, please.


almost 4 years ago BlueKaleRoad

Congratulations to the candidates! I'm drooling over the Fall Beet Salad and would love to try it.


almost 4 years ago WinnieAb

Collard Oshitashi, please!


almost 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Sautéed Chard with Preserved Lemons and Olives, please! Thanks for choosing my recipe as EPC as well!


almost 4 years ago Helen's All Night Diner

Thanks for testing! Hope you enjoy.


almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I'll very happily try the Warm Red and Black Quinoa Salad with Roasted Kale and Beets, please . . . thank you!! ;o)


almost 4 years ago wssmom

Swiss chard gratin?