Touted to reverse signs of aging, reduce joint pain and speed up healing, collagen is a new darling of the supplement market. Rich in protein, collagen supplements are made by cooking the connective tissues of
Some of the most vivid childhood memories I have about food are from the summers I spent in Greece. Every day was the same: We spent all morning on the beach, went home, ate, took
The classic Greek dish Kotopoulo Yiouvetsi gets a modern twist with whole-wheat orzo, canned tomatoes and feta instead of kefalotyri cheese. SERVINGS: 6 SERVING SIZE: 1 thigh and 1 cup orzo and sauce (310 grams)
Inspired by Greek baked eggplant and cheese, this lighter version features grilled eggplant slices topped with a fresh tomato, olive and feta salad. SERVINGS: 5 SERVING SIZE: 2 slices eggplant plus ¼ cup topping (140
Dried lima beans are an accessible alternative to gigantes beans. A programmable pressure cooker saves time when making this plant-based dish. SERVINGS: 5 SERVING SIZE: ½ cup beans and 2 tablespoons sauce (160 grams) PREP
A headless, primitive ancestor of wild sea cabbage, collard greens lack the social media fame of their close relative kale, but collards are beloved by cooks who appreciate affordable, delicious and nutritious greens. The official
Reducing the amount of bacon and replacing ham bone with chicken broth allows Southern flavors to shine through while reducing sodium and saturated fat. SERVINGS: 6 SERVING SIZE: 1 cup (170 grams) PREP TIME: 15
Thinly sliced collard greens and black-eyed peas are lightly sautéed and tossed with a simple shallot vinaigrette for a satisfying side dish. SERVINGS: 4 SERVING SIZE: 1 cup (100 grams) PREP TIME: 15 minutes COOKING