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 ...

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Thalmus Hare and Priya Krishna's Pan-Fried Collard ...

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.

We may receive a commission on purchases made from links. Collard greens are a Southern staple. They're often served ...

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 ...

T hese collard greens wraps are a fresh, easy, and healthy way to use up leftovers in your fridge. No flour tortillas here—just nutrient-packed collard greens, crunchy veggies, and flavorful spreads ...

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 ...

Collard greens are a Southern staple. They're often served alongside comfort foods such as ham, fried chicken, barbecue chicken, mac and cheese, or cornbread. The greens also have great significance ...