Enjoy the many ways to cook this Southern staple.
I realized by the time I was 5 that collards were my favorite.
I loved the chewiness of the cooked leaves and the heady-green fragrance that filled the kitchen as they simmered.
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Grandmama cooked hers for hours with a little bit of salt pork, water, salt, and pepper.
If you wanted extra oomph, you could shake on some pepper vinegarbut I never did.
Add water, salt, and pepper; then cook for about an hour.
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Sprinkle the crisp bacon on top when serving.
One other thing Jeanie did that blew my mind: She simmered chunks of turnip root with her greens.
I had never considered mixing “genres” like this, but the pairing was heaven.
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I like them raw in salads, where they bestow a gentle peppery bite.
Although neither woman is with us now, their lessons remain with me to this day.
This vegetable-heavy soup gets its flavor from smoked paprika and tomato paste in lieu of a ham hock.
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A simple sauce of pasta water and Parmesan cheese lets every ingredient beam.
Credit: Antonis Achilleos
