If you’ve ever been in the land of cotton (where old times are not forgotten), don’t look away. Look for a mom and pop restaurant and order up a mess of greasy greens and grits. While “greasy greens” ...
Editor’s note: Adrienne Cheatham is a James Beard-nominated chef, cookbook author and television personality. When I think of collard greens, I almost instinctively picture a steaming pot of ...
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