When the weather starts to cool, 2017 F&W Best New Chef Nina Compton knows it's time for this soothing, hock-stocked soup, rich with okra and laden with lentils. Ginger and lemongrass bring an ...

Hundreds of collard greens are evenly planted in rows inside a softly-lit greenhouse at the Jackie Joyner-Kersee Food, Agriculture and Nutrition Innovation Center in East St. Louis, Illinois.

Vallery Lomas’s recipe falls into the latter category. There are noodles, collard greens, white beans and andouille sausage, which sizzles and gives off its smoke and spice to all that stuff.

Instead of slow-cooking tougher meats, Spanish chorizo is the star. This dry-cured, smoky sausage infuses the beans and collard greens with its robust essence. Tomato paste browned early, deepens the ...

Soak in warm water for 35 minutes. Drain and set aside. Combine ham hocks and water. Boil for two hours and 45 minutes. Add peas, onion, black pepper, and thyme. Cook for 45 minutes to an hour, or ...

Copyright 2025 The Associated Press. All Rights Reserved. This image released by Milk Street shows a recipe for paprika-pinto bean soup with collard greens. (Milk ...

Collard greens are a beloved staple in Southern and African American cuisine, celebrated for their hearty texture, slightly bitter taste, and ability to absorb bold flavors. These large ...

Greens, such as collard or mustard greens ... individuals were often given the less desirable cuts of meat, such as ham hocks and pig feet. However, these ingredients have transformed into ...

Pork: The classic choice is ham hocks, bacon, or a big ol’ hunk of ham ... Hoppin’ John is right at home with a side of buttery cornbread and some collard greens for the ultimate Southern meal. If you ...