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Cathy Conway’s collards with smoked tomatoes
The Baltimore native’s love for vegetables began on summer vacations to her grandparents’ tiny farmhouse deep in North Carolina tobacco country. On the linen-covered dinner table, collards typically shared space with just-picked corn, tomatoes, and the beans and peas she and her siblings had shelled and snapped that morning. Meat, other than as seasoning, was often absent, and rarely missed.
Holler for Collards
When I was a kid, I would drive a spike through my eye before eating a bowl of collard greens.
Linton Hopkins’s Southern Greens
Linton Hopkins is a proselytizer of Southern produce. He details differences in heirloom varieties to customers in his restaurants, dotes over the stands at the Peachtree Road Farmers Market, and ships the seasonal bounty for fundraiser feasts around the country.
Collards and Kim-chi
Chef Edward Lee of Kentucky, who was a finalist on this past season's "Top Chef," will make this dish of collards and kim-chi at JCT's sold-out PIG OUT event on Friday, but fear not, there are other dinners still available that night.
Collard and Pinto Bean Chili
Looks Indian, tastes Tex-Mex: This winter stew gets its flavor from tomatoes, garlic, cumin and chiles, but the hearty texture comes from chopped collards. I prefer to use organic, salt-free canned beans and tomatoes, which I season to my own taste.
Best Basic Greens
Collards, kale, and other greens take kindly to this gentle treatment, which results in tender, colorful, flavorful vegetables. The measurements are imprecise for a reason; this is more a method than an actual recipe.
Savannah Peanut Collard Greens
From "The Food, Folklore, and Art of Lowcountry Cooking" by Joseph E. Dabney. Brimming bowls of collard greens infused with peanut butter are one of the most popular side dishes served at Andrew and Eileen Trice's Angel's Barbecue located on West Oglethorpe Lane in Savannah's historic district.