Porky braised collard greens are a staple of the South, and while the silky cooked greens are already deeply flavored, a splash of hot pepper vinegar—simply chile-infused vinegar that's made in a ...

Reprinted from "See You on Sunday." Copyright © 2019 by Sam Sifton. Photographs © 2019 by David Malosh. Published by Random House, an imprint of Penguin Random ...

When you need greens and you need them stat, it pays to have a few quick- or no-cook techniques on hand. Sure, you could turn your greens into shakshuka, tuck them into a frittata or pile them on ...

Collard greens, a staple of Southern cuisine, are often cooked down with smoked turkey or pork neck bones. The greens form a ...

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Ready for a salad that’s crisp, bold, and just a little unexpected? This Collard Greens Salad brings hearty collards out of ...

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.

Collard greens are a leafy, green vegetable and a member of the Brassica genus of plants, just like broccoli, cabbage, and kale. These plants are native to North America and have been a traditional ...

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 ...

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 ...