Instructions: Over a medium flame, heat drippings or oil in a large pot, add onions and cook until translucent. Add garlic and ginger and cook an additional 5 minutes.

Instructions: Place the greens in a large stockpot and add 2 cups water. Bring to a boil, then reduce the heat and simmer, uncovered, for 20 minutes, stirring often, until the collards have wilted.

Much like other leafy greens, they will cook down significantly as they soften, but you'll need a large pot to fit them in before they shrink — so plan accordingly.

Remove stems from the collard greens and rinse. Roll leaves and cut diagonally. Cook ham hocks a little so they stay tender. Add 3/4 cup of water to pot. Add ham hocks. Cook on medium heat until ...

This double-smoked bacon and collard greens recipe is a flavorful take on a classic Southern tradition believed to bring ...

Combine the oil and butter in a small saucepan, add the garlic, and bring to a simmer over low heat. Reduce the heat and cook for 10 minutes, or until the garlic is golden brown, taking care not ...

Once stock is reduced, lower heat to medium, add cooked greens and cook, stirring well, for 5 to 10 minutes to incorporate flavors and thicken the broth. Serve with rice.

The collard greens empanadas recipe from Marisel Salazar’s new cookbook, Latin-ish, is sure to spice up your usual selection. “The comfort of Hispanic cuisine finds kinship in the comfort of ...

Collard greens should be a staple in any Carolina vegetable garden. They are easy to grow, can be planted at any time of the year, and can grow through the winter… plus they are delicious. Collard ...