Make the most of collard greens with spicy braises, surprising salads, and more preparations. Cookbook author Von Diaz adapted this jalapeño and red chile-spiked greens recipe from culinary historian ...

Pan-frying and then glazing tempeh with a sweet-and-sour mixture of miso and mustard gives it a big hit of flavor. This dish pairs tempeh with collard greens that are quickly cooked so they keep more ...

Makes 4 servings. Recipe is by Teresa B. Day. 2 tablespoons olive oil 1 pound andouille sausage, diced 1 clove garlic, minced 1 small onion, chopped 2 large bunches mustard greens, stemmed and chopped ...

Buttery biscuits served with sliced ham and a tangy-sweet apricot honey mustard are the perfect snack to enjoy while watching ...

This classic black eyed peas and collard greens recipe is a comforting Southern dish made with smoky bacon, tender colla ...

This is probably my favorite recipe in this book. I was so proud of myself for transforming a mundane side dish, braised greens, into a complexly flavored and delicious standout. Inspired by smoor ...

There are a couple of recipes I’ve written over the years that cause pure panic when a reader misplaces them. I get copious emails asking for help. I always laugh and send out a copy. One of those ...

While collard greens and mustard greens are cousins rooted within the brassica family (a group that also includes kale and broccoli), these leafy vegetables hold key differences in taste and texture.

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.