The new year brings the Southern tradition of eating collard greens and field peas to bring good luck and prosperity for the ...

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.

Even better, this short cooking time is enough for the greens to soak up the flavors of your favorite seasonings and taste ...

In kitchens across the South, New Year’s is a time when folks are most likely trimming collard greens and cooking up a “mess” ...

Drain. Cut into two-inch strips. Place in a large pot, cover generously with vegetable broth (reserve 1/3 cup broth for later), and bring to a low boil. Cook until collards are almost tender, about 20 ...

He eats them on New Year’s but admits his aunts, not him, have the skill needed for cooking collards. Mike Singleton said his mother and aunts taught him how to make collards delicious.

Collards are by no means the mainstay at Garrison Acres Farm. Owner Tom Garrison primarily raises cattle, and he does pretty well with summer vegetables and melons, too. Collards take up only ...