Collard greens, a staple of Southern cuisine, are often cooked down with smoked turkey or pork neck bones. The greens form a potlikker, or broth, full of briny, smoky flavor.

Classic Southern greens are packed with flavor that's so rich, you'll be tempted to sip the potlikker. And you should.

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

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Add your smoked turkey tails to a quarter pot of water and boil on high for 30 minutes. Clean and de-stem your greens and add to the pot. Add seasonings, banana pepper juice and all peppers Every hour ...

Collard enthusiasts across the country are coming together to study, preserve and popularize tastier, hardier varieties of collard greens that could also be better suited for the changing climate.

Meat is the star of most stews, with vegetables and aromatics sometimes feeling like an afterthought. But meat can make an excellent accent ingredient in a pot of silky greens and creamy beans. In ...

Collard greens are a beloved staple in Southern and African American cuisine, celebrated for their hearty texture, slightly bitter taste, and ability to absorb bold flavors. These large, dark green ...