Winter greens are versatile and nutritious. Here’s how to cook them. Collard greens, mustard greens, chard and kale are excellent in all kinds of cooked (and raw) preparations.

It’s a wonder collard greens don’t show up on the table more often and in more ways, says chef Adrienne Cheatham. Here’s how she prepares them.

(CNN) — When I think of collard greens, I almost instinctively picture a steaming pot of long-simmered leaves, sliced into delicate ribbons or rolled into tight little bundles, swirling among ...

In addition to being closely related to kale and cabbage, collard greens are also very nutritious. They are high in calcium, ...

Case in point: winter greens. Mustard greens, chard, collard greens and kale are some of the most common you’ll see at ...

Versatile leafy greens can be braised, sautéed, or enjoyed raw in salads. Here's how to select and cook common winter greens like kale, collards, mustard greens, and spinach.

Add the greens and water, reduce the heat to a simmer, cover, and cook for about 15 minutes. Add the potatoes and cook for another 30 minutes or so, and then stick a fork in the spuds to make sure ...

Collard greens are a leafy, green vegetable and a member of the Brassica genus of plants, just like broccoli, cabbage, and kale. These plants are native to North America and have been a ...

It’s a wonder collard greens don’t show up on the table more often and in more ways, says chef Adrienne Cheatham. Here’s how she prepares them.

Case in point: winter greens. Mustard greens, chard, collard greens and kale are some of the most common you’ll see at grocery stores and farmers markets.