From Jollof-inspired tomato soup to cozy chicken and collard greens, these fall recipes can bring comfort during cooler months.

When you need greens and you need them stat, it pays to have a few quick- or no-cook techniques on hand. Sure, you could turn your greens into shakshuka, tuck them into a frittata or pile them on ...

Chef Kenneth Temple's recipe also works with mustard and turnip greens. This dish takes about 15 minutes to make. It's a variation on the low and slow method. This recipe and the other two below are ...

Southern food chef Virginia Willis said there was only one year out of her life when she didn't eat collard greens and black-eyed peas. And that year didn't go so well for her. Black-eyed peas and ...

Transform day-old rice into a stand-alone meal with Swanson® Chicken Broth that can be served as a main or a side dish. Collard leaves are stuffed with cooked rice, pine nuts, chopped dates, and ...

Wash collard greens and remove stems from larger leaves. Stack the greens and slice into ½-inch slices. Heat a large saute pan over medium-high heat. Add olive oil. Once hot, add garlic and red pepper ...

There's nothing better than a pot of Southern-style slow-simmered greens, flavored with salty ham and a dose of vinegar. Our quick soup starts with the same ingredients, adds black-eyed peas and a ...

I love a big pot of Southern-style collard greens as much as the next person, but there’s more to these large, dark green leaves than one classic preparation. These recipes teach you how to blanch the ...

Collard greens are a leafy, green vegetable and a member of the Brassica genus of plants, just like broccoli, cabbage, and kale. These plants are native to North America and have been a traditional ...

Throughout the entire community, everybody knows what great collard greens taste like,” he said, “and it’s always their ...