Collard Greens

Belonging to the Brassica oleracea family, collard greens are a type of green leafy vegetable that is characterized by thick leaves with tough stems and a slightly bitter flavor that is eliminated through cooking. This vegetable has long been appreciated in the traditional cuisine of the American South, and it has been recognized as the official state vegetable of South Carolina on June 2, 2011.

Even though collard greens are commonly eaten raw and can easily lend themselves to various cooking methods - steaming, frying, or sautéing - the most traditional way to enjoy them in the South is slow-cooked in water or broth along with smoky cured meats such as ham hock, bacon, ham, pork jowl, or smoked turkey wings or legs.

Other common ingredients used for flavoring the greens include onions, garlic, red pepper flakes, currants, vinegar, salt, and pepper. The long braising results in tender Southern-style collard greens, without any hint of bitterness in their flavor, and drenched in an intensely-flavored broth known as pot likker. This dish has been attributed to African slaves, and it is one of the specialties that are part of the so-called soul food cuisine.

Southern-style collard greens usually accompany various meat specialties, although they can also be eaten on their own, and are often served with cornbread or cornbread muffins, pepper vinegar, and sliced tomatoes. They are also traditionally enjoyed as part of the Southern New Year’s Day good-luck dinner, along with other traditional dishes such as black-eyed peas and hoppin’ John.