Sauté bacon and add shallots when almost cooked. Add Collards and briefly sauté. Add stock and cover. Reduce heat and cook for 2 hours checking occasionally to ensure liquid has not evaporated. Remove ...

This is part three of Gut Check's Chef's Choice profile of Andrew Ladlie of Sassy JAC's. Read part one, a profile of Ladlie, here. Read part two, a Q&A with Ladlie, here. "I knew I wanted to cook ...

To save yourself some chopping, look for bags of mixed, pre-cut braising greens, available at some supermarkets. (Buy spinach separately for the gremolata.) Serve with warm bread for a filling main ...

“People see ‘Oh, bacon! with collard greens’ as opposed to ‘collard greens with bacon,'” he said. Thirty-nine Maine organic farms grow collards, according to their certification with the Maine Organic ...

While collard greens and mustard greens are cousins rooted within the brassica family (a group that also includes kale and broccoli), these leafy vegetables hold key differences in taste and texture.