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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.
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.
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.