This recipe for jalapeño and red chile-spiked greens was modified by cookbook author Von Diaz from culinary historian Dr. Jessica B. Harris. For a fast and satisfying supper any time of day
Richards is renowned for his explorations of Southern cuisine, and this tasty concoction of smoked ham hock, noodles, greens, vinegar, and togarashi is a welcome addition to the canon.
Raw collard greens ribbons are rubbed with vinegar, sumac, mustard, molasses, pepper, salt, and oil by the ever-creative Ashleigh Shanti until they wilt, providing the ideal backdrop
Collard greens are usually served ribboned, shredded, or relegated to side dish status, but chef and author Marcus Samuelsson uses the robust leaves to create wraps
Many collard greens recipes call for smoked turkey neck, ham hock, or other animal protein, but Toriano Fredericks of Boricua Soul in Durham, North Carolina
Taylor is a game-changer if you've never had pesto that isn't made with basil. Taylor blends blanched greens with toasted almonds, lemon zest and juice, honey, garlic, and soy sauce
A combination of kimchi, cream, bacon, sorghum syrup, and sherry vinegar gives these long-simmered collards a wonderfully pungent and opulent taste.
Bobby Flay chooses to combine the finest aspects of both cultures in a fantastic dish that is smothered in smoky heat and includes chipotles filled with adobo.