Perfect for chilly evenings, busy days, or when you just want a big comforting bowl of goodness, this recipe is proof that ...

Collard greens have been cultivated around the world for thousands of years. My first encounter with them in India was during a trip to Kashmir; they were cooked long and slow in ghee and warm spices.

Bring to a boil over medium-high, then cover, reduce to low and simmer, stirring occasionally, until the greens are very tender, about 30 minutes. Off heat, taste and season with salt and pepper.