Exploring the Legacy of Collard Greens in Family Traditions
Discover the rich culinary heritage of collard greens, a close relative of kale, through the personal narrative of chef Adrienne Cheatham. Uncover the diverse ways in which this nutritious green vegetable can be prepared and enjoyed at the family table.
When I think about collard greens, I can't help but imagine a pot of leaves cooking slowly on the stove. They are usually sliced into thin strips or rolled into small bundles, mixed with tender pieces of smoked meat that have been cooking for hours.
In my family, collard greens have always been prepared the same way. My grandfather would pick them from his garden, carefully selecting each bunch. While we have made some slight adjustments to the spices and aromatics over the years, the cooking technique remains unchanged.
Collard greens are a staple in Black American cuisine, closely tied to the cultural identity of the community.
Chef and cookbook author Adrienne Cheatham shows how to make a delicious salad using collard greens.
Chef and cookbook author Adrienne Cheatham shows how to make a delicious salad using collard greens.
This classic method of cooking collard greens has been passed down through generations in America. Many people have fond memories of watching their mothers, grandmothers, and aunts cooking a pot of greens while getting the rest of the holiday meal ready.
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No festive feast is truly perfect without a serving of collard greens, especially on New Year's Day when indulging in a bowl of these leafy greens represents abundance and good fortune for the upcoming year.
Collard greens are considered a superfood due to their numerous health benefits and nutritional value.
During warmer months and outdoor celebrations, the traditional dish of collard greens is often skipped in favor of easier-to-transport sides. This is because cooking a pot of collard greens takes time, making it unlikely for people to prepare it for dinner during the week.
However, regardless of whether collard greens are a part of your tradition or not, they are a great choice for those looking to incorporate more nutrient-dense foods into their diet, as suggested by Tufts University.
Collards are a powerhouse of nutrients. They are packed with vitamins C and K, as well as carotenoid lutein which is great for preventing macular degeneration. Being part of the cruciferous vegetable family, they also have cancer-fighting phytochemicals like indole and sulfur, which help your body fight off cancer-causing chemicals, as mentioned by Stanford Medicine.
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With all the health benefits they offer, it's surprising that collard greens aren't more popular on the dinner table. When collard greens are cooked in liquid, many of the vitamins and minerals dissolve into the liquid, known as pot likker. Make sure to consume the pot likker along with the greens to get all those nutrients.
Even though collard greens are tough and have a slightly bitter taste, that doesn't mean they can only be cooked until soft. Collard greens can also be enjoyed in salads. Whether thinly sliced or chopped like kale, the raw leaves mixed with a bit of salt work well with various vinaigrettes and flavors.
To choose the right leaves, start by gently tossing and massaging them with a pinch of salt and a touch of acid like lemon juice or mild vinegar. This will help tenderize the leaves and reduce any bitterness typically found in collards.
My grandfather loved to walk through his garden and taste small pieces of the leaves, ensuring he picked them before they became too mature. The larger the leaf, the tougher the fibers and more bitter the flavor. On the other hand, smaller leaves are tender, sweeter, and less bitter, making them a great alternative to kale in salads.
When shopping for collard greens, opt for young ones that are on the smaller side. Many stores sell large, dark green, and tough bunches of collards. While these are delicious in salads, they are better suited for traditional cooking methods. For salads or using as a wrapper for fillings instead of cabbage, choose small to medium-sized bunches of collard greens.
Pizza making, adding fresh arugula leaves at topping, close-up
Pizza making, adding fresh arugula leaves at topping, close-up
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Not too long ago, kale was mainly used in ways similar to traditional collard greens. Thanks to adventurous eaters and some experimentation, kale's potential was unlocked and it became a common ingredient in dishes all over the country.
Collard greens have the same potential for transformation and benefit. There are still undiscovered culinary uses and tasty recipes waiting to be explored with this leafy green. By being open to trying new things, we can discover so much more about this versatile vegetable.
Want to give it a try? Try my recipe for collard green salad below.
The raw leaves tossed first with a little salt play nicely with all types of vinaigrettes and flavor combinations.
The raw leaves tossed first with a little salt play nicely with all types of vinaigrettes and flavor combinations.
CNN
Collard Green Salad With Sesame Vinaigrette
Makes 2 to 4 servings
Ingredients
2 tablespoons sesame seeds (mixed black and white or just one type is fine)
1 pound collard green leaves, washed
1 small shallot, peeled and cut in half lengthwise
½ a lemon (optional)
¼ teaspoon fine sea salt
2 tablespoons rice vinegar
2 tablespoons soy sauce
½ teaspoon ground white pepper
½ teaspoon sugar
¼ teaspoon mustard powder
1 tablespoon white miso paste
2 tablespoons sesame oil
Instructions
In a small sauté pan, toast sesame seeds over medium-low heat for 2 to 3 minutes until fragrant. Set aside to cool in a bowl.
Cut collard leaves in half lengthwise, remove thick stems, and slice into ribbons about ¼-inch thick. Place in a large mixing bowl.
Thinly slice shallot and add to the bowl with collards. Season with salt and a squeeze of lemon, then toss and massage the greens until shiny.
Make the dressing by combining rice vinegar, soy sauce, pepper, sugar, mustard powder, water, and white miso paste. Whisk in sesame oil and pour over the collards. Sprinkle with toasted sesame seeds and let sit for at least 10 minutes.
Toss the greens again and transfer to a serving bowl. The salad can be made ahead and refrigerated until ready to serve.
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Editor's P/S:
This article provides a comprehensive exploration of collard greens, highlighting their cultural significance, health benefits, and culinary versatility. From their traditional preparation in Black American cuisine to their potential for innovation in modern dishes, the article paints a vivid picture of this nutritious and flavorful vegetable.
The emphasis on the generational transmission of cooking techniques and the connection between food and cultural identity is particularly poignant. Collard greens are not just a dish; they are a symbol of family, heritage, and a shared history. The inclusion of a recipe for a collard green salad further demonstrates the adaptability of this vegetable and its potential to appeal to a wider audience.
