“Green” is the color of the holidays: Ropes of garland, Christmas trees, bows, wrapping paper and – collard greens!
Collards are the ubiquitous “green” on Southern plates year-round. The hardy, leathery plant grows in many parts of the world and takes well to our poor soil and long, hot summers. If there is any question of its relationship to cabbage – take a whiff of the kitchen when a pot of collards to cooking!
Growing up in Kentucky, collards were not a part of our regional foodways. We had turnip greens (although I never recall eating turnips), mustard greens and spinach – but never collards. And, as we travel further north, collards are described by hard-core Yankees as an “inedible” green.
But we know better.
This week’s recipe is for collards with plenty of flavor. I’ve served this recipe to collard virgins and seasoned collard eaters – both groups declared the dish a winner.
The recipe can be prepared vegan-friendly by substituting vegetable stock for chicken stock and omitting the meat seasoning. Get your copy of the recipe here.
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