This week is national Collard Green Week. Why, I have no clue! Enslaved Africans did not develop their traditions within a vacuum. In some instances whites, particularly white children had intimate relations with blacks. Through close interaction, whites integrated many African religious, and language elements “Southern whites,” argues Historian John W. Blassingame, “not only adapted their language and religion to that of the slaves but also adapted agricultural practices, sexual attitudes, rhythm of life, architecture, food and social relations to African practices.” As masters adopted African foodways, and slaves adopted special occasions material culture from owners, black and white cultures in the South became more homogenous. Take for example a side dish like collard greens. Any native born southerner, white or black, is a green eating corn bread pot-liquor sopping person. If you are a northerner without southern roots, that last sentenced as you puzzled. Here’s a nutritious collard green recipe to round out this southern foodways story.
Vegan Collard Green Recipe
Ingredients
2-3 bunches of collards (try mixing in some kale and or turnip greens)
½ cup chopped onions
1 large diced garlic clove
2 tsp smoked paprika
3 cubes of vegetable bullion
2 tablespoons dried bay leaf
1 tablespoon red pepper flakes
1/3 cup vinegar
1/3 cup honey
1tablespoon liquid smoke
1 teaspoon sea salt
¼ cup olive oil
Method