Cafe in Zeidler Building will serve smothered pork chops, cream cheese pound cake and more to honor 'Freedom Day.' ...

Simmer red lentils with diced carrots, onions, garlic, and vegetable broth until tender. Season with cumin and a touch of ...

For Dola, the free celebration on Sunday — which will include spoken word poetry, on-site portraits of fathers with their ...

In fact, some look forward to the collard greens more than the turkey! If you’re health-conscious, though, you might be wondering how to make a tasty dish without piling on all the calories. If you’ve ...

Massaging is a technique that tenderizes heartier, more fibrous greens like kale and collard greens so they ... Their intense flavor and prickly leaves make turnip greens a challenge to eat ...

Throw in the onion and garlic and let them sizzle until they’re fragrant. 3. Add greens and broth: Time to toss in the collard greens! Pour in some broth to give it richness and let everything marry ...

collard greens taste “kind of bitter, but more earthy,” Tomlinson said. The rich green leaves also have a “leathery” texture that tends to make them better suited for cooking, such as in ...

Collard greens are a beloved staple in Southern and ... Only soaking once: Even if your greens look clean, make sure to soak them until the water is clear. Draining the water over the greens ...

stomachs and hearts—probably already make collard greens empanadas just like this.” The leftovers will keep in an airtight container in the fridge for up to four days…if you have any ...