Collard Greens have been a staple in southern kitchens for many years, but are now being enjoyed all over the world. Here you will find the traditional methods and recipes, as well as inventive ways to cook and enjoy this old favorite.
Like many Southerners I grew up with collards being a staple on our table during the fall and winter. In the spring and summer we had a variety of vegetables, but when cooler weather moved in one of the few green vegetables available were collards.
Our mamas and grandmamas lovingly trimmed away the tough stems and washed and chopped those greens. They were traditionally cooked long, and simmered with ham hocks, salt, and a little sugar.
Carrying on the tradition here I’m coaching Sara on getting those tough steams cut out.
We still love them this way, and, in fact had them just weeks ago at Thanksgiving prepared by my mother-in-law. She is also the originator of our Cornbread Dressing, which many of you already know and love.
Here you will find tips and tricks for cooking collards the old way, along with some newer methods that will speed up the process. But, as this healthy green leaf has made its way into the hearts of chefs and home cooks outside the south, there are many new and creative ways to prepare and serve them.
We’ve got those for you too. Come along and choose the one you want to try first.
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Lots of details on our favorite cuisine are in this interesting article, Southern Food: Then & Now.