These crock pot collard greens are cooked low and slow with smoked ham hocks, onion, garlic, and broth for tender greens ...

When I think of collard greens, I almost instinctively picture a steaming pot of long-simmered leaves, sliced into delicate ribbons or rolled into tight little bundles, swirling among pieces of smoked ...

We Southerners think we own greens. We even romanticize collards, saying that first frost imparts a sweetness that removes their natural bitterness. Now I love a pot of long-simmered, pork-scented ...

Who’s been messing with our mess of collards? For a couple of hundred years in the South, cooks have been content with the same plan: Cut out the tough stems, cut up the big leaves, cook them for a ...

Tossed in salads and pastas, simmered in soups, and blended into vibrant drinks, there are plenty of ways to power up with ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Tuscany gets plenty of adoration for its camera-ready landscapes, its free-flowing Chianti, and its trove of Renaissance art. But now we Americans need to thank it for a vegetable, too. In just the ...

(CNN) — When I think of collard greens, I almost instinctively picture a steaming pot of long-simmered leaves, sliced into delicate ribbons or rolled into tight little bundles, swirling among pieces ...