Jazz up your tacos with these nifty tips to add some extra veggies to your meal. Along the way, you'll also majorly elevate ...

Collard greens belong to the species Brassica oleracea, which also includes broccoli, cauliflower, cabbage, kohlrabi and Brussels sprouts. The huge genetic diversity within the species has complicated ...

Cooked collards (see preparation above) can be frozen in plastic freezer bags for up to 4 to 6 months. Fresh collards can also be frozen. Learn more about freezing greens. Learn more about freezing ...

Add collard greens and sauté 2 minutes ... Bring to a boil, lower heat and simmer 35 minutes. Add sliced cabbage, agave and liquid smoke. Cook over low heat 15 minutes more.

This soup was loosely inspired by Portuguese feijoada. That’s a rustic stew of beans, cabbage, sausage and multiple cuts of ...

Collard greens belong to the species Brassica oleracea, which also includes broccoli, cauliflower, cabbage, kohlrabi and Brussels sprouts. The huge genetic diversity within the species has ...

smothered cabbage and something called coco greens. A cook told me they cooked the collard greens in coconut cream. When I got back across the river and finally opened the styrofoam box for an ...

Put the shredded cabbage in a bowl, and pour the almond-butter mixture over it. Toss well to combine. Cut out the center rib of each collard-green leaf, dividing the leaf in half. Place 1 half ...

Camden County High School Future Farmers of America students have turned their classroom knowledge into a thriving garden of ...

ORDER THE: collard-green patty melt (trust us ... low mashup of handmade tortillas and American cheese), the wedge or cabbage salad, and soft-serve with any of the toppings (we love the tahini ...