Kale and spinach both have nutrients with anti-inflammatory and antioxidative properties. Comparing kale vs. spinach, is one ...

In this 2019 photo, Jackson Dellana, then an ECU senior majoring in the dietetics program, holds up two vials of salt. On the ...

Cal-Organic Farms, Bakersfield, CA, is expanding into the organic value-added vegetable category with a new line of organic ...

There are plenty of ways to cook collard greens to avoid their bitter taste, but a lot can be done to prepare them for ...

For TV One's Savor The City, Chef J chats with Chef Gina Willis, owner of Gullah Geechee Cuisine, and cultural historian Trelani Michelle.

Montrose Farmer’s Marketeer Melissa Riney has been bringing Spring Water Produce LLC, to the Montrose Market for 5 years. Her ...

This Southern Collard Greens Recipe has a hint of maple sweetness and a punch of apple cider vinegar sourness that makes ...

Bags of spinach, kale and collard greens have been recalled over potential listeria contamination. The bags were sold under the brands Robinson Fresh, Lancaster and Giant. Lancaster Foods said it ...

Versatile leafy greens can be braised, sautéed, or enjoyed raw in salads. Here's how to select and cook common winter greens like kale, collards, mustard greens, and spinach.

Winter greens are versatile and nutritious. Here’s how to cook them. Collard greens, mustard greens, chard and kale are excellent in all kinds of cooked (and raw) preparations.

Add the greens and water, reduce the heat to a simmer, cover, and cook for about 15 minutes. Add the potatoes and cook for another 30 minutes or so, and then stick a fork in the spuds to make sure ...

Collard greens are usually ready for harvest between 60 to 80 days, depending on the variety and your climate. You can harvest ‘baby’ or smaller leaves earlier and often reap multiple harvests.