Add greens, then pour in enough water to just cover greens (4 to 5 cups). Add turkey, bouillon cubes, garlic powder, onion ...

2 large bunches collard greens, ribs removed, cut into a chiffonade, rinsed and drained Instructions: In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt. Add ...

HOUSTON — HEB and members of the KHOU 11 News family present their favorite African-American cuisine complete with beloved family recipes.

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 ...

Collard greens, a staple of Southern cuisine, are often cooked down with smoked turkey or pork neck bones. The greens form a ...

Cookbook author Von Diaz adapted this jalapeño and red chile-spiked greens recipe from culinary historian Dr. Jessica B. Harris. Chiffonade the leaves into ribbons for quick cooking, and pair them ...

Who were the first people to eat collard greens? Food historians believe that the cultivation of the ancient leafy vegetable began in the Mediterranean region of the world approximately 5,000 years ...