Well: A New Taste for Collard Greens

The large, sturdy leaves of collard greens hold up so well to heat that they can be used in a variety of creative dishes, writes Martha Rose Shulman in this week's Recipes for Health.

Source: http://feeds.nytimes.com/click.phdo?i=bbb9726dd21f6a1208ab352de6ecd8a3

Eugene Murphy Jr. Libya Pia Toscano Rachel Zoe