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 ...

1 bunch collard greens (about 1½ to 2 pounds), washed and chopped 2 cups vegetable broth ¼ pound plant-based ground sausage (or other meat of your choice), sliced or crumbled.

1 bunch collard greens, leaves only, thinly sliced (4 cups loosely packed) 1 fresh bay leaf 8 cups low-sodium chicken broth 1-2 teaspoons fresh lemon juice or apple cider vinegar ...

Collard greens belong to the cabbage family along with other vegetables like kale, broccoli and Brussel sprouts. In their raw state, 1 cup of collards contains about 1 gram of fiber, 13 grams of ...

Easy to prepare. Using pre-washed and pre-shredded collard greens saves you valuable prep time! The only prep needed is to cook the bacon and chop the onion. Slow cooked to perfection.

Add the collard greens, season with salt and stir with tongs to coat in the oil and aromatics. Cook, stirring occasionally, until tender and vibrant yet dark green in color, about 5 minutes.

Then add the collards, chicken stock, onions, kosher salt, season salt and pepper. Next, mix in the smoked turkey, turn the heat down low and place a lid on the pot.

Collard greens are easy to grow in containers that are deep and wide. One collard green plant can grow in a 12-inch diameter container, and if you plan to grow multiple plants, double or triple ...

You can find bunches of collard greens at the grocery store or farmers’ market, or buy it pre-cut in a bag to make this simple recipe even quicker. After you add the collards and rice, the soup ...

In that time, he’s cooked through about 1,000 recipes, noshed at more than 200 restaurants and seriously considered getting a map of the city’s grocery stores tattooed on his arm for easy ...

Collard greens: From down South to Down East Some days, it is easy being green. Posted October 10, 2021 Peggy Grodinsky Press Herald 14 min read ...

A scoop of bitter collard greens can totally ruin a plate, but this vegetable doesn't have to taste that way. Here's a cooking tip to knock out bitterness.