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What you’ll need:
Instructions:
Wash collard leaves. They should not be too old and coarse. Cut finely. Boil until extremely tender, a matter of at least an hour, preferably longer-they can scarcely be cooked too long, and are equally good “warmed over” – in enough water barely to cover, with several thin slices of white bacon to each market bunch of the leaves. The water should almost cook away, leaving a delicious broth known to the South as “pot liquor.” Cornbread is always served with collard greens and it is etiquette to dunk the cornbread in the pot liquor.
Recipe adapted from Opie, Fred. 2015. Zora Neale Hurston on Florida Food: Recipes, Remedies & Simple Pleasures. The History Press. (p. 18)
Santa Fe College Partnered with Multiple Organizations in a Collaborative Effort to Bring Awareness of the Heritage Plants In Florida.
Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.
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What You’ll Need:
Instructions:
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