Make the most of collard greens with spicy braises, surprising salads, and more preparations. Cookbook author Von Diaz adapted this jalapeño and red chile-spiked greens recipe from culinary historian ...

Fall is just around the corner (even if it’s still fairly hot out), and that means it’s time to start thinking about cold-weather cooking. Apples will soon take over the farmers’ market, so ready your ...

Makes 4 servings. Recipe is by Teresa B. Day. 2 tablespoons olive oil 1 pound andouille sausage, diced 1 clove garlic, minced 1 small onion, chopped 2 large bunches mustard greens, stemmed and chopped ...

Chef JJ Johnson created this soup so that he could incorporate some of the most basic ingredients he loves in one pot. Potlikker is the term for the juice left from cooking seasoned collard greens, ...

I mean no disrespect to your mother. Or your grandmother. Or whoever created your family’s collard greens recipe. That recipe is your heritage and should be enjoyed on Sundays and holidays like the ...

Ribbons of collards are combined with plump raisins, crunchy almonds and a splash of vinegar in a side that's swift and easy enough for any day of the week. Preheat oven to 350 degrees. Spread almonds ...

Collard greens are a beloved staple in Southern and African American cuisine, celebrated for their hearty texture, slightly bitter taste, and ability to absorb bold flavors. These large, dark green ...