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 ...

The smell of collard greens simmering low and slow, a cast iron skillet of cornbread crackling in the oven, and biscuits ...

MIXING IT UP: Chef Ashleigh Shanti demonstrates her collard salad recipe for Collard Week 2020. Photo by Chris Smith When chef Ashleigh Shanti was growing up in Virginia, collards were a table staple.

Collards are full of natural antioxidants and vitamins. Plus, they are low in calories. Traditionally, collards are braised and simmered within an inch of being edible and, well, that's got to stop.

Melba Wilson, owner of the iconic restaurant Melba’s in Harlem, joins Hoda & Jenna to share her recipe for a collard greens salad with fried catfish paired with goat cheese bon bons. Plus, get her ...

Instructions: In a medium bowl, whisk together first 5 ingredients. Refrigerate dressing for 1 hour. In a large bowl, combine remaining ingredients. Toss gently with reserved lemon-garlic dressing to ...

Although I had never encountered leaves as tough and hardy as collard greens until I moved to America, I fell in love with their down-to-earth green flavor. I usually purchase a bunch or two of ...

Inspired by chef and author Marvin Woods, this mix of hardy greens, pickled fennel, and spicy coconut vinaigrette brings a lightness to decadent tables. Anyone with a busy kitchen during the holidays ...

1. Make the Salad: Combine the collards, cabbage, salt and sugar in a large bowl. Massage with your hands to tenderize the greens, about 1 minute. Let stand for 30 minutes, then drain any liquid that ...

These easy black-eyed pea recipes are the perfect place to start, whether you're looking for a comforting hoppin' John or a ...

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