These braised collard greens are the easiest and tastiest - I promise! It's a compilation of crispy bacon, sauteed collard greens, shallot and garlic braised in chicken stock, finished with a little ...

Raw, lightly steamed, stewed or sauteed, collard greens are one of my favorite vegetables. Collards are a low-calorie, high-fiber, nutrient-dense food. They’re a member of the cruciferous vegetable ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 8 servings 2 tablespoons extra-virgin olive oil, divided 10 ounces uncooked sweet Italian-style poultry sausage link, ...

In the 1980s, Deborah Madison’s restaurant, Greens, changed the way many cooks and eaters thought about vegetable cookery. Her latest book, “In My Kitchen,” offers up more recipes for meatless dishes, ...

Collard greens have been cultivated around the world for thousands of years. My first encounter with them in India was during a trip to Kashmir; they were cooked long and slow in ghee and warm spices.

*Refers to the latest 2 years of omaha.com stories. Cancel anytime. This recipe is my riff on one from Virginia Willis’ new book, “Secrets of the Southern Table: A Food Lover’s Tour of the Global ...

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 ...

Who were the first people to eat collard greens? Food historians believe that the cultivation of the ancient leafy vegetable began in the Mediterranean region of the world approximately 5,000 years ...

The collard greens are the star of this fried appetizer. As country music superstars Garth Brooks and Trisha Yearwood open the doors to their brand new Nashville bar and honky tonk, Friends in Low ...