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.

Nothing hits the spot quite like soul food — especially when it's homemade. With its rich and comforting flavors, even the sides contribute to that backyard cookout feel. One of those staple sides is, ...

Fall is coming up fast, and that means it's almost collard green season again. The best greens grow in the cooler times of the year, which is why you'll often see them on the dinner table when trees ...

Often described as a cross between cabbage and kale in terms of flavor, collard greens taste “kind of bitter, but more earthy,” Tomlinson said. The rich green leaves also have a “leathery” texture ...

Collard greens are a thick, leafy green vegetable that has become a staple of Southern cooking. People have been eating collard greens since prehistoric times, but it was enslaved people from Africa ...

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 ...

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 ...

Winter tends to draw the short stick when it comes to seasonal produce love. Though their offerings aren’t always as bright and colorful as peak spring, summer and fall fruits and vegetables, the cold ...