1. Heat oil in a large Dutch oven over medium-high heat. Add diced sausage, garlic and onion and sauté until sausage is slightly browned and onions are tender. 2. Reduce heat to medium. Fill the pot ...

In the world of Southern cooking, greens are more than just a side dish - they’re a cultural icon. Whether you're talking ...

These culinary chameleons can be braised, sautéed, or enjoyed raw in salads. Here’s how to choose and use them. To the unknowing eye, the farmers market in chillier months may be uninspiring — ...

Super healthy but equally delicious, mustard greens are a great addition to your repertoire. They have a strong, peppery bite — like a more intense arugula. They’re used in Indian, Japanese, Italian ...

EVEN at this time of year, when the produce aisles are not exactly crammed with color and variety, the turnip is easy to overlook. At first glance, it seems so plain it’s easy to hurry past without a ...

Last week I mentioned in this space how we eat a lot of greens down here in the Black Belt. I am sure other people in other places also eat a variety of greens. There are even people up north who try ...

Vegetables, fruits and nuts: Asian greens, beets, broccoli, cabbage, carrots, cauliflower, celery, chard, collards, cornmeal, endive, escarole, fennel, frisee, green ...

I stood a little way back from the cooking greens section in my grocery store last Saturday and watched what people chose and what they ignored. Spinach was the No. 1 choice, even though it was ...

Makes 4 servings. Recipe is by Teresa B. Day. 2 tablespoons olive oil 1 pound andouille sausage, diced 1 clove garlic, minced 1 small onion, chopped 2 large bunches mustard greens, stemmed and chopped ...

More and more farmers markets are staying open throughout the year. For their loyal customers, that’s welcome news. When there’s no weekly farmers market, customers miss their weekly fix of farmer ...