Writer and scholar Alexis Pauline Gumbs makes greens almost every day: chard, kale and — this time of the year — heaping pots of vegan collard greens. Gumbs, author of the recent Audre Lorde biography ...

Come winter, we love taking advantage of all the bitter greens we can get our hands on—kale, radicchio, beet greens, escarole, and more. While any one of these can be eaten raw, they tend to be ...