Make these slow-cooked vegetables with a ham hock and a dash of hot sauce.
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How to make kale the southern way | Allrecipes
I grew up with a healthy love of sautéed greens: fresh and vibrant with a hint of garlic red pepper and maybe a little citrus at the end.
This is how vegetables were meant to be served: alive vibrant and most importantly emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.
It was over 20 years ago. I was one of the few white employees of a black weekly newspaper in Madison WI. Sometime in the spring we all got together for a company picnic and these vegetables were part of the spread.
