Add Yahoo as a preferred source to see more of our stories on Google. Make the most of collard greens with spicy braises, surprising salads, and more preparations. Cookbook author Von Diaz adapted ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Southern collard greens with ham hocks is a ...

This recipe reminds me of my grandmother’s cooking, brought into the present day. She would have used ham hock, but I find that the shank has so much more meat on it. I ask the farmer for our ...

HOUSTON — HEB and members of the KHOU 11 News family present their favorite African-American cuisine complete with beloved family recipes.

Collard greens are a staple in southern cooking. With thick thick stems and broad, flat leaves, collards need a good braise. They’re dense and bitter when raw, but become milder when cooked. Like ...

The popular Southern dish was first created with greens and ham hocks that were considered scraps in plantation kitchens. They were tossed to enslaved people.

From hoppin’ John to collard greens, when it comes to New Year’s Day meals, Southerners eat well. The South is rich in culinary tradition, with many of its New Year’s dishes focusing on flavor and a ...

Today, we’re making one of my favorite recipes of all time: Southern collard greens. I like to use smoked turkey versus the smoked ham hocks. I love the flavor of it. It’s so meaty and it’s so rich, ...

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 ...