Steamed greens get nice and wilted as they cook, which makes them difficult to work with as leftovers. Here's the absolute ...

Greens” are often paired with tomatoes, cucumbers and croutons for a light lunch in many parts of the country.

Natalie and her husband are well versed in the kitchen yet are stumped on creative ways to use hearty greens like kale, chard ...

In a large pan over high heat, add two tablespoons water and cook collard greens and kale for 3 minutes. Serve couscous and vegetables over greens and garnish with parsley. DON'T MISS OUT: Get ...

Saute the onions, bell pepper ... Bring to a boil and then reduce the heat to medium low. 4. Add in the collard greens and cook uncovered until the greens are tender. This should take about 45 minutes ...

Add the green cabbage, collard greens and the remaining 2 tablespoons of olive oil and season with salt and black pepper. Cook over moderately high heat, stirring, until the collards and cabbage ...

Collard greens are part of the South's culinary traditions ... And Brazelton says a few will come home with him. He likes them sauteed with turkey tails. For NPR News, I'm Kate Grumke in East ...

Collard greens: They have a slightly bitter taste, but it mellows with longer cooking. This makes them perfect for soups or sauteed as a side dish with some garlic. By including these greens in at ...

Mustard greens, chard, collard greens and kale are some of the ... As a side for a protein, she’ll give them a quick saute with butter, oil or animal fat and season them with salt.

Cover with crushed pecans. Drizzle goat cheese over the top. 4 bundles or 2 bags collard greens 1 smoked turkey leg or wing (your choice) 1 medium onion, chopped 1 and 1/2 teaspoons salt 1 ...