Mustard greens, chard, collard greens and kale are some of the most common you’ll see at grocery stores and farmers markets.

Collard greens have been cultivated around the world for thousands of years. My first encounter with them in India was during a trip to Kashmir; they were cooked long and slow in ghee and warm spices.

A longtime Southern tradition is eating greens and peas on New Year’s Day. While your compiler doubts that bad luck will ...

Nothing hits the spot quite like soul food — especially when it's homemade. With its rich and comforting flavors, even the sides contribute to that backyard cookout feel. One of those staple sides is, ...

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 ...

Often described as a cross between cabbage and kale in terms of flavor, collard greens taste “kind of bitter, but more earthy,” Tomlinson said. The rich green leaves also have a “leathery” texture ...