If you keep buying greens from the grocery store or farmers market only to have them immediately wilt in your fridge, chances ...

Collard greens are one of my favorite sides—and yet I tend to only cook them on special occasions since they can take so long to prepare. But here's some good news: The process just got a lot ...

Avoid wilting, flaccid or yellowing leaves. ... 3 lbs. fresh collard greens, trimmed and washed. 1/3 cup apple cider vinegar. 1 tablespoon granulated white sugar. 1 tablespoon salt.

Come-hither cultivators vying for the title of North Carolina’s “sexiest collard farmer” are wilting with disappointment because they got down and dirty entering steamy pictures -- only to ...

Collard greens are full of fiber, which takes longer for your body to digest than many other substances. Eating too much fiber at once can lead to uncomfortable side effects like bloating or gas.

It’s a wonder collard greens don’t show up on the table more often and in more ways, says chef Adrienne Cheatham. Here’s how she prepares them.

Collard greens are part of the South's culinary traditions, especially in Black households. Now, a researcher is studying how differences in the leafy vegetable determine its taste and hardiness.

Melba Wilson marries classic Southern-style fried catfish and collard greens in this festive Juneteenth dish. IE 11 is not supported. ... avoid wilting yellow or brown leaves.

When collard greens are cooked in liquid, a lot of the water-soluble vitamins and minerals are lost to that liquid, which is called pot likker.

It’s a wonder collard greens don’t show up on the table more often and in more ways, says chef Adrienne Cheatham. Here’s how she prepares them.