Full Recipe
Author
Food Network | 2015-05-16
Description
Nutritionists call collards a perfect food, offering nearly everything you need to survive. While they're easy to grow year round in Daufuskie's climate, winter collards are sweeter and more tender. Besides, they were the only thing, other than turnips and rutabagas, in our winter garden. Momma called them "greens fo' da soul." She would cook up a batch for nearly every Sunday dinner--with fried chicken, red rice and tada salad. Church was at noon and dinner followed at 2:00 or 3:00. If Momma didn't go to church, she'd be finishing the meal when we walked in the door. If Momma did go, she'd get up early and cook, then have dinner waiting on the back burner. As we walked into the yard, the simmering collards would greet us with their distinct aroma. We couldn't change out of our Sunday clothes fast enough to sit down to Momma's collards (not to mention the rest of the meal).
