Hint: Smoked turkey adds SO much flavor.

Add Yahoo as a preferred source to see more of our stories on Google. Raw collard green leaves on table - Bhofack2/Getty Images Nothing hits the spot quite like soul food — especially when it's ...

While the collards are cooking, in a 12-inch cast-iron skillet or other large oven-safe pan, heat the butter over medium until it foams. Add the onion and garlic and adjust the heat to medium-low.

Collard greens are a cruciferous vegetable that is high in fiber and low in calories. They are a good source of calcium, folate, and vitamins K, C, and A. They are also a good source of antioxidants.

If you’ve ever been in the land of cotton (where old times are not forgotten), don’t look away. Look for a mom and pop restaurant and order up a mess of greasy greens and grits. While “greasy greens” ...

Here is a deliciously simple way to braise collards until they are silky and tender. The secret? Simmer the greens with vinegar and sugar to give a sweet-tart edge to the greens. F&W Test Kitchen chef ...

Add Yahoo as a preferred source to see more of our stories on Google. Who were the first people to eat collard greens? Food historians believe that the cultivation of the ancient leafy vegetable began ...

Whether you’re cooking with collards, kale, spinach, or chard, let your leafy greens shine in these deeply satisfying dishes. Molly McArdle is Food & Wine’s Updates Editor. She has written and edited ...