Mom’s Spicy Savannah Collard Greens

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Mom watching one of the thousands of soccer games
throughout the years.

My mom is an art professor and a wildly creative artist. She moved to the south after I left for college–she resides in a house with a porch in Savannah, Georgia. Savannah has a rich history–one including all the mystery of a southern port–the location that inspired “Midnight in the Garden of Good and Evil.”

Savannah is lovely, but it’s not always as sparkly as Paula Dean’s “just add butter” recipes. It also has a long messy history of violence and crime. While we acknowledge that, today we’ll stick to the non-controversial universally-loved aspect of the south, the food.

If you’ve visited the south and been to any traditional southern restaurants, chances are you’ve been exposed to collard greens. Collard greens are eaten on New Year’s day alongside black eyed peas and cornbread to ensure wealth in the coming year. The leaves are supposed to represent folded money.*

If it weren’t enough reason to eat collard greens to participate in this southern tradition and enjoy them for flavor, they have their share of health benefits.

Spinach eating Pop-Eye would approve of my mom’s collard green recipe–not just because mom is sweet like Olive Oyl–but collard greens are known for their cancer fighting agents–at least according to the veggie worshiping researchers at UC Berkeley.

Spicy Savannah Collard Greens Ingredients

  • 1 large Chopped onion
  • 3 cloves garlic
  • Mushrooms, peppers (optional)
  • Olive oil
  • 1 tsp red pepper flakes
  • I lb chopped Collard greens
  • Veggie broth, 3 cups and chopped fresh tomatoes or 28 oz can chopped tomatoes with juice (organic low sodium the best)
  • Hot pepper sauce to taste (optional)
  • Salt and peper to taste
  • If using fresh tomatoes add in toward the end.

Mom’s spicey collard greens instructions

  1. Lightly saute onion and garlic (and mushrooms green or red pepper if used) in olive oil
  2. Add in crushed red pepper flakes
  3. Add chopped greens,
  4. Cook another minute
  5. Add  broth/ canned chopped tomatoes
  6. Simmer and season for about 45 minutes until greens are soft.


Always better when enjoyed with an innocent glass of red wine

How do you enjoy collard greens? Please feel free to add your own recipe below!

more photos


Mom holding my Cousin Kate’s one year old daughter
beautiful baby Finley

This photo was taken two weeks ago at the Nike Women’s Marathon at 6am
in San Francisco. My mom generously cooked dinner for me that night
when I hobbled around the apartment. Glad to report this was after an
afternoon of spa mani pedis. She’s coming to visit the bay again in early
December and I intend on showing her the foodie side of the East Bay.

My mom is my hero. She has a unique softness about her. She never wants to hurt anyone’s feelings or burden anyone. She would give me or my brother the shirt off her back. It’s rare you meet people that are so strong yet so soft. That’s my mom.


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3 responses »

  1. Pingback: מתכון לסלטה משוויאה טוניסאי (סלט פלפלים חריף) ומוסר ההשכל « אני נגד. ככה. הבלוג של זיו.

  2. Pingback: Collard Cobbler with Cornmeal Biscuits « Cow Tales by a CowGirl Cook

  3. Pingback: Green in Savannah | Attempting zero waste lifestyle in a military household

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