Sweet is probably not the word that comes to mind when you think of collard greens but when quickly blanched in a pot of salted, boiling water their sweetness emerges. To play up that quality, they are paired with fennel fronds and marinara sauce in this dish. The fill...

As much as I love greens, I find there are some weeks where I just can’t sauté or braise them fast enough before they go bad. When I have an abundance of heartier greens like collards or kale, I like to bake up a batch of chips. It satisfies my salty snack cravings in...

Impress even the most skeptical eaters with this healthy meal by Courtney West on Loam Agronomic's blog!