These crock pot collard greens are cooked low and slow with smoked ham hocks, onion, garlic, and broth for tender greens ...

2 large bunches collard greens, ribs removed, cut into a chiffonade, rinsed and drained Instructions: In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt. Add ...

When it comes to truly classic Southern dishes, collard greens are up there with the heavy hitters. Smoky, meaty, and with a bit of earthy bitterness, collard greens are one of those dishes for which ...

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Thalmus Hare and Priya Krishna's Pan-Fried Collard ...

Collard greens are a thick, leafy green vegetable that has become a staple of Southern cooking. People have been eating collard greens since prehistoric times, but it was enslaved people from Africa ...

Who were the first people to eat collard greens? Food historians believe that the cultivation of the ancient leafy vegetable began in the Mediterranean region of the world approximately 5,000 years ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...