The first step is washing — a time-consuming task, but it's well worth the trouble. To ease the removal of dirt and grit from the leaves, put a little salt in the dishpan or sink of cold water where ...

I'm fairly certain if I make it to Heaven -- trying hard to get there -- that God will have a small table somewhere with cornbread, sliced onions and a nice pot of turnip or collard greens. There is a ...

Rinse black-eyed peas; discard any debris. Place peas in a large pot or bowl. Add cold water to cover; let soak at room temperature at least 6 hours or up to 12 hours. Drain peas, and set aside. Heat ...

There is no doubt about “what’s cooking” when collards are on the menu. My great-grandson said he thought he smelled Brussels sprouts, but I explained that it was just collards. I don’t think he likes ...

In the world of Southern cooking, greens are more than just a side dish - they’re a cultural icon. Whether you're talking ...

Last week I mentioned in this space how we eat a lot of greens down here in the Black Belt. I am sure other people in other places also eat a variety of greens. There are even people up north who try ...

And so we enter our greens days. When the weather turns damp and chilly, when a surfeit of holiday festivities has you feeling spent and lethargic, there is nothing like a pot of long-simmered greens ...

We don't have to tell you about the growing popularity of greens. From kale to collards to turnips, we've learned to embrace their nutrient-packed bitterness. So here's a tip: When you're cooking up a ...

The tops and roots may end up in different dishes, but both pack some potent nutrients Choose smaller turnips as larger ones can be woody. By Sally Wadyka In the hierarchy of root vegetables, turnips ...