Page 52 - Harnett Life Winter 2022
P. 52

Collards no Longer Takes the Back Seat


                           to National Acorn Squash Day!





                                                                                                By Jane Parker Myers

      According to Wikipedia, “Collard greens are a staple veg-  to soak up the “pot liquor”, a nutrient-rich collard broth.
      etable in Southern US cuisine. They are often prepared     Collard greens may also be thinly sliced and fermented
      with other similar green leafy vegetables, such as spinach,   to make a collard sauerkraut that is often cooked with flat
      kale, turnip greens, and mustard greens in the dish called   dumplings.”
      “mixed greens”. Typically used in combination with col-
      lard greens are smoked and salted  meats (ham hocks,       After much searching, I found that we have the Ancient
      smoked turkey drumsticks, smoked turkey necks, pork        Romans and Greeks to thank for discovering that you
      neckbones,  fatback  or  other  fatty  meat),  diced  onions,   could put those giant leaves in a pot with a slab of meat
      vinegar, salt, and black pepper, white pepper, or crushed   and it was quite tasty!
      red pepper and some cooks add a small amount of sug-
      ar. Traditionally, collards are eaten on New Year’s Day,   What fond memories I have when walking into our par-
      along with black-eyed peas or field peas and cornbread     ents or grandparent’s home and the aroma of collards hits
      to ensure wealth in the coming year. Cornbread is used     you in the face. They had probably been simmering on


      Page 52                                                                                  Harnett Life ~ Winter 2022
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