Collard greens that are fully grown are much tougher than baby greens. These full-sized leaves are also going to have a more bitter flavor, which can spell trouble for your meal. In addition to ...

This video shows you how to cut collard greens. Collards contain a lot of water, so they will shrink down when you cook them. To prepare collards, first wash them in a bowl of cold water with a dash ...

Stir in the collard greens and keep the sweet potato soup at ... My favorite way to switch up flavors is to use kale, baby ...

Collard greens have so much more flavor and actually ... Those looking to tame the bitterness should opt for lacinato or baby kale. “Oftentimes, people think you can only use baby leaves for ...

A cook told me they cooked the collard greens in coconut cream. When I got back across the river and finally opened the styrofoam box for an early dinner, the greens looked like the standard ...

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.

While the wrapper here is tender, juicy peppers instead of phyllo, these peppers are still packed with greens. Here, we cook both baby spinach and chopped collard greens with onions, garlic ...

Canned beans, either pinto or pink beans, streamline prep. Bittersweet collard greens simmer low and slow for about half an hour, becoming meltingly tender. Fruity sweet paprika amplifies the ...