Two iconic Southern ingredients come together in this dish of collard greens with black-eyed peas, which is easy to make ...

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.

To save yourself some chopping, look for bags of mixed, pre-cut braising greens, available at some supermarkets. (Buy spinach separately for the gremolata.) Serve with warm bread for a filling main ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

This recipe is my riff on one from Virginia Willis’ new book, “Secrets of the Southern Table: A Food Lover’s Tour of the Global South” (Houghton Mifflin Harcourt), in which she explores Southern ...

Raw, lightly steamed, stewed or sauteed, collard greens are one of my favorite vegetables. Collards are a low-calorie, high-fiber, nutrient-dense food. They’re a member of the cruciferous vegetable ...