F&W’s Test Kitchen offers an amazing version of classic Thanksgiving greens, plus two innovative variations.

By Marcia Kiesel
Updated March 31, 2015

Bright, Tender Braised Greens

Boiling kale before sautéing it is key to making it tender. If the stems and center veins are very tough, remove them: Fold the kale leaves in half with the vein side out, then pull up on the stems.

Kale with Currants, Lemon and Olives

Kale and Water Chestnuts in Curried Cream

Kale with Shiitake Mushrooms

More Innovative Versions of Classic Thanksgiving Recipes

More Amazing Thanksgiving Recipes:

Ultimate Thanksgiving Guide

Perfect Holiday Greens

Innovative Thanksgiving Leftovers