In this boldly flavored Southern-style side dish from Edna Lewis and Scott Peacock, collard greens are cooked until tender in ...

Tender greens like spinach, arugula, mizuna, and sorrel work well in salads, while bitter or fibrous greens—such as collards, mustard greens, and broccoli rabe—are generally more enjoyable once cooked ...

Who’s been messing with our mess of collards? For a couple of hundred years in the South, cooks have been content with the same plan: Cut out the tough stems, cut up the big leaves, cook them for a ...