Collard greens at the grocery store tend to be monotonous, making up rows and rows of wide leafy bundles. But in reality, there are dozens of varieties of the staple vegetable. The Jernigan Yellow ...

Whether you boil them in other sauces, make a broth, fry them lightly or eat them raw in a salad, you can rest assured that collard greens’ place on the dining table will be preserved for posterity.

Collard greens are a staple for many kitchens in the Southern U.S., especially in African American homes. And now the vegetable is getting the same heirloom treatment as other fruits and veggies.

DeZha Smith, at 21-year-old farmer from north St. Louis, surveys dozens of collard green plants at the Jackie Joyner-Kersee Center in East St. Louis, Ill. The plants are part of a study examining the ...

Collard greens are mandatory on any soul food menu and are often the star of a Black family dinner table. The history of these glorious greens can be traced to enslaved African Americans and poor ...

You love collard greens, but did you know there are so many varieties to love? And so many ways to love them? Like many vegetables, collards are mostly sold as just plain “collards” at the grocery ...

Collard enthusiasts across the country are coming together to study, preserve and popularize tastier, hardier varieties of collard greens that could also be better suited for the changing climate.

The Heirloom Collard Project, launched in 2016, called out to seed savers in the Carolina states, asking for rare varieties to regenerate and share. Whether you boil them in other sauces, make a broth ...

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. These ...