Braised Collard Greens With Chicken Sausage Over Polenta. (Tom McCorkle for The Washington Post) This recipe is my riff on one from Virginia Willis’ new book, “Secrets of the Southern Table: A Food ...

This sheetpan recipe for Southern-style steak and potatoes combines dry-brined ribeye steak, collards, potatoes, and eggs for ...

When someone mentions Southern cuisine, the dishes that spring to mind–fried chicken, grits, biscuits and gravy–don’t exactly scream “healthy.” Luckily, collard greens, the trusty vegetable staple, ...

'Tis the season for turkey, sweet potatoes and green bean casserole! Well, around these parts, many tables may forgo the canned green beans for fresh collard greens. The sturdy big-leafed vegetable is ...

Add Yahoo as a preferred source to see more of our stories on Google. Raw collard green leaves on table - Bhofack2/Getty Images Nothing hits the spot quite like soul food — especially when it's ...

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 ...

When it comes to truly classic Southern dishes, collard greens are up there with the heavy hitters. Smoky, meaty, and with a bit of earthy bitterness, collard greens are one of those dishes for which ...

This would be the South's official vegetable, if there was such a thing. A "mess o' greens" and their "pot likker" are icons of Southern cooking and the heart of soul food. But with hypertension and ...

Collard greens are a thick, leafy green vegetable that has become a staple of Southern cooking. People have been eating collard greens since prehistoric times, but it was enslaved people from Africa ...

Who couldn't use more health and wealth in 2013? These are the gifts that eating collard greens and black-eyed peas on New Year's Day delivers, according to Southern tradition. But where in Los ...

“Kugels & Collards: Stories of Food, Family, and Tradition in Jewish South Carolina” (University of South Carolina Press, $36.99) by Rachel Gordin Barnett and Lyssa Kligman Harvey is a multicultural ...

This recipe is my riff on one from Virginia Willis’ new book, “Secrets of the Southern Table: A Food Lover’s Tour of the Global South” (Houghton Mifflin Harcourt), in which she explores Southern ...