Collard Greens
Collards have been around for a while. This 2000-year-old loose-leaf wild cabbage
originated in the Mediterranean region and was regularly served in Ancient Greece and Rome. In fact, collards are still grown in Montenegro. The plant is very similar to kale but kale has smaller and crinklier leaves, tougher stems and veins, and the flavor of collard greens is milder than the strong and somewhat bitter kale.
It was likely the colonists brought collard and other greens seeds to America and resourceful slaves who worked on plantations created tasty meals from the poorest ingredients. Greens were abundant (and cheap!) and a “mess o’ greens” became a staple of southern U.S. cuisine and soul food. Because the leaves resemble folding money, collards are traditionally eaten on New Year's Day (along with hog jowl and black-eyed or field peas) to ensure wealth in the coming year. Cornbread, a common accompaniment to collards, is used to soak up the collard broth (potlikker), which is rich in nutrients.
COLLARD GREENS RECIPE
INGREDIENTS:
- A mess of fresh collard greens
- Enough water to cover in a pot
- Equal parts sugar and salt, to taste
- Ham hock, thick bacon or fatback, as preferred
PREPARATION:
Wash and rinse the greens thoroughly to remove grit. Place ham hocks in an extra-large pot with enough water to completely cover them. Add salt and cook ham hocks at least 30 minutes before adding collards greens. Add collards, big leaves first (let them start boiling), then add remainder of greens. Cook 45 minutes to 1 hour, stirring once about midway to ensure thorough cooking. Test for tenderness of stems at 45 minutes by piercing with a sharp knife. Cook additional time if necessary.
Remove from heat and drain in a colander, reserving the juice (pot likker). Chop collards with a collard chopper or a knife, leaving no large leaves or pieces. Add some of the pot likker if the greens are too dry. Salt to taste. Serve hot or at room temperature. Some favorite collard green toppings include hot pepper, vinegar (with or without chopped onions), salsa or tomatoes.