Collard Greens (Comfort Food)
When you think "collard greens," you think of the South. True to this assumption, the origin of cooking greens down into a tasty mush is deeply rooted in slavery.
Upon being forced to servitude on Southern plantations, African slaves were given just a few various scraps with which to make their own meals. Among those scraps were ham hocks, turnips, pig's feet, and a few types of leafy greens.
To turn the leftovers into something palatable, the slaves would cook it all in a pot to blend the flavors. It turned out to be good, so the slapdash recipe grew popular among all slaves, notably those made to work in kitchens of plantation houses. Apparently, white people liked it too.
Prep: 5 min | Cooking: 10 min | Total: 15 min
Olive oil (1 tbsp)
Onions, diced (1/3 cup)
Garlic, minced and pressed (2 cloves)
Vegetable stock (1 cup)
Collard greens (or chard), de-stemmed (1/2 lb.)
Salt (1/2 tsp)
Red pepper flakes (1/4 tsp)
Heat oil in a skillet over medium heat. Saute onions and garlic for 5 minutes. Add vegetable stock and let sizzle for a minute or two. Add collard greens, salt, and red pepper flakes. Stir for 4-5 minutes, remove from heat, and serve.