Importance of Cultural Meals
Jessica's story and recipe from the Urban Farm and Garden Alliance Greens cook-off.
Traditional collard green recipe:
12 hickory-smoked bacon slices, finely chopped
2 medium-size sweet onions, finely chopped
3/4 pound smoked ham, chopped
6 garlic cloves, finely chopped
3 (32-oz.) containers chicken broth
3 (1-lb.) packages fresh collard greens, washed and trimmed
1/3 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon pepper
How to Make It:
Cook bacon in a 10-qt. stockpot over medium heat 10 to 12 minutes or until almost crisp. Add onion, and sauté 8 minutes; add ham and garlic, and sauté 1 minute. Stir in broth and remaining ingredients. Cook 2 hours or to the desired degree of tenderness.
Southern food is a crucial identity for many African Americans. Jessica states that it keeps them connected to their ancestors and their history. She also states that food “comes from the heart instead of the belly.” Southern food is a story because many foods came from slavery times “during the days of enslavement, slave masters would often retain the greens for themselves and design to give the potlikker to the enslaved, not knowing that the nutrients leach out of those greens and remain in the potlikker. So the slaves were left with what was truly the nutritious part of the dish.” - John T EdgeWhen Jessica was asked "what comes to mind when thinking about food in frogtown and rondo," she replies with, “family, togetherness, soul food”
