1. Heat oil in a large Dutch oven over medium-high heat. Add diced sausage, garlic and onion and sauté until sausage is slightly browned and onions are tender. 2. Reduce heat to medium. Fill the pot ...

Collard greens are one of my favorite sides—and yet I tend to only cook them on special occasions since they can take so long to prepare. But here's some good news: The process just got a lot quicker!

In the world of Southern cooking, greens are more than just a side dish - they’re a cultural icon. Whether you're talking ...

If you grew up in the South, your mother most likely told you to “eat your greens!” “Greens” is a loosely defined group of food plants that had its origins in the days when there were a lot of hungry ...

Brock’s recipe for greens stands out in “South.” Rather than a list of ingredients followed by steps, it reads like a narrative full of tactile details. I cook greens a different way almost every time ...

EVEN at this time of year, when the produce aisles are not exactly crammed with color and variety, the turnip is easy to overlook. At first glance, it seems so plain it’s easy to hurry past without a ...

Last week I mentioned in this space how we eat a lot of greens down here in the Black Belt. I am sure other people in other places also eat a variety of greens. There are even people up north who try ...

Makes 4 servings. Recipe is by Teresa B. Day. 2 tablespoons olive oil 1 pound andouille sausage, diced 1 clove garlic, minced 1 small onion, chopped 2 large bunches mustard greens, stemmed and chopped ...