Step out of your collard greens comfort zone with these enticing new recipes. Culinary masters such as Edna Lewis, Scott Peacock, Todd Richards, Bobby Flay, and Hugh Acheson have devised unique takes on beloved collard greens, moving past the traditional. Get ready to discover new favorites that honor this humble green leaf in ways you could never have imagined.

Among this compilation of the 'greatest' is a recipe from noted cookbook author Von Diaz, who teamed up with culinary historian Dr. Jessica B. Harris to create a greens recipe that is simultaneously bursting with jalapeño and red chili flavor. Diaz suggests pairing these zingy greens with her Smoky Simmered Beans with Sofrito for an earthy, satisfying meal.

Chef Todd Richards, known for his culinary forays into the global South, contributes a unique take on yaka mein, a childhood favorite, enriched by the incorporation of smoked ham hock, bourbon, vinegar, togarashi, noodles, and collard greens.

Chef Ashleigh Shanti's innovation sees her massaging raw collard greens with vinegar, sumac, mustard, molasses, pepper, salt, and oil to create a tantalizingly tart salad, accompanied by crisp shallots, fennel and apple slices and anchored with twice-fried plantains.

Marcus Samuelsson, a chef and author, repurposes sturdy collard leaves as wraps that enclose West African staples like fonio seasoned with dawadawa powder, herbs, red palm oil, and a sambal imbued with an array of vibrant flavors.

At Boricua Soul in Durham, North Carolina, Toriano Fredericks eschews traditional animal proteins, opting for a flavorful mixture of adobo, seasoned salt, and liquid smoke to imbue the greens with their characteristic depth of flavor.

Author Nicole A. Taylor's collard greens and peanuts pesto delivers a striking divergence from the norm. Blanching the greens, then blending them with toasted nuts, lemon juice and zest, honey, garlic, and soy sauce results in a sauce that's perfect for dressing grains, vegetables, sandwiches, meats, and more.

An accolade-winning recipe from Chef Hugh Acheson brings together kimchi, cream, bacon, sorghum syrup, and sherry vinegar to create an innovative, richly-textured collards dish.

Bobby Flay delivers a delightful fusion of flavors by combining collard greens with smoky adobo-packed chipotles. Alternatively, try Justin Chapple's pepperoni-infused version if you’re missing ham hocks. His recipe gains an additional layer of complexity through the inclusion of tangy lemon juice.

And what to do with leftover stems? Chapple offers a recipe that uses up stems from collards, kale, chard, mustard, beet or more by integrating a cumin-and-chili kick to the mix.

Finally, seasoned chef Daniel Boulud proposes a Brazilian-inspired dish incorporating small white beans, herbs, carrots, and collard greens, all brightened by a squeeze of lime juice, offering a fresh, smooth dish punctuated with thin slices of garlic.

From Ramen to vegan versions to an inventive pesto, these culinary legends have shown that the potential of collard greens is truly limitless. Step outside your comfort zone and prepare to add some new favorites to your recipe repertoire.