Collard Greens
Ah, collard greens. This humble, leafy green, often overlooked, has a history as rich and complex as its flavor. Imagine yourself in the American South, where these greens have long been a staple, deeply rooted in the soil of African-American culture and cuisine.
Collard greens arrived in America with the Transatlantic Slave Trade, where African slaves brought their knowledge of cooking and gardening, planting the seeds of their homeland in foreign soil. These greens became a symbol of resilience and adaptation, thriving in the tough Southern climate. Over centuries, collards were cultivated alongside other African staples like okra and black-eyed peas, evolving into a cornerstone of soul food.
Cooking collard greens is an art, often requiring hours of slow simmering to break down their tough fibers. They're traditionally cooked with ham hocks or bacon, imparting a smoky, savory depth that transforms the greens into something transcendent. Picture a pot of collards simmering away on the stove, the air thick with the smell of smoked meat and stewing greens—a scent that carries memories and history.
But collards are more than just a culinary delight; they're a nutritional powerhouse. Packed with vitamins A, C, and K, they also boast impressive amounts of calcium, iron, and fiber. These greens support bone health, boost the immune system, and aid digestion. The antioxidants in collards help fight inflammation and lower the risk of chronic diseases.
Yet, for all their health benefits, collard greens remain a symbol of endurance and tradition. They tell the story of a people who, despite facing unimaginable hardships, found ways to nourish themselves and their families, creating a cuisine that is now celebrated around the world.
So, the next time you sit down to a plate of collard greens, remember the history simmering in that pot. It's more than just food—it's a testament to survival, community, and the indomitable human spirit.
Recipe:
Ingredients:
2 large bunches of collard greens
1/2 lb smoked meat (ham hocks, neck bones, turkey wings, or chopped ham)
1 large white or yellow onion, chopped
3 tablespoons olive oil
2 cups water
2 tablespoons brown sugar
Salt and black pepper to taste
Dash of hot sauce or a few sprinkles of red pepper flakes.
Instructions:
Prep the Collards:
Rinse the collard greens thoroughly to remove any grit. Remove the tough stems by cutting along each side of the stem. Stack the leaves, roll them up, and slice them into 1-inch wide strips.
Sauté the Onion:
Add the chopped onion to the pot with the smoked meat. Sauté until the onion is translucent and beginning to caramelize, about 5 minutes. Deglaze with water.
Simmer the Collards:
Add the collard greens and all other ingredients to the pot, pushing them down into the liquid. They will seem bulky at first but will wilt down as they cook.
Slow Cook:
Reduce the heat to low, cover the pot, and let the collards simmer for about 3 hours. Stir occasionally, making sure the greens are submerged in the cooking liquid. You want them tender but not mushy.
Season to Taste:
Taste the greens and adjust the seasoning with more salt, pepper, or hot sauce if needed.
Serve:
Once the collards are done, remove the smoked meat, chop any large pieces into bite-sized chunks, and stir them back into the greens. Serve hot, with a bit of the pot liquor (the flavorful cooking broth) ladled over them.
Church Picnic Fried Chicken
Nothing says Southern like a plate of fried chicken, and this calorific treat can be enjoyed hot or cold! In the world of The Glorifieds, Jane Calvin is served this decadent dish with little fanfare at the church picnic.
My Granny taught me how to fry chicken. She covered it in a simple, light breading of flour, salt, and pepper, and even rubbed some of the breading under the skin of the bird. She then shallow-fried it in a covered skillet for a long time before making a sumptuous, decadent gravy with the pan drippings. She learned from her mother, who I assumed learned from hers, etc. As I have researched historic foodways over the years, I was delighted to find that her method of preparing chicken is very accurate to recipes from the 1800s in the United States.
In fact, in a phenomenal book written by a formerly enslaved person, Mrs. Abby Fisher, there is a recipe for fried chicken that is as close to my Granny’s recipe as I’ve ever seen. What Mrs. Fisher Knows About Southern Cooking was published in 1881, and was a record of her lifetime of culinary knowledge, in addition to being one of the earliest published African American cookbooks.
Where exactly does fried chicken fit on the US History timeline, and where does it come from? Sources are as varied as the recipes themselves. The broad consensus seems to be that the method was brought to the colonies by the Scots before being perfected by enslaved African American cooks. Like most of my favorite foods, this dish has evolved over time, gaining something new from each pair of hands that ever dared dredge fowl with flour and brave a bubbling pot of oil.
From What Mrs. Fisher Knows About Southern Cooking Source: Library of Congress
With time, my curiosity about cooking deepened, and I studied many different cooks and many different recipes for fried chicken. As a preteen, I can recall donning rubber gloves in my Pappaw’s kitchen and informing my Granny, “Alton Brown says these prevent club hand.” I was a pretentious little dingus, but what can you do? This recipe is a product of my own lifetime of knowledge and experience with chicken, but it is certainly not the only chicken recipe that I use at home. I go wherever my stomach takes me, and it certainly pulls me in many different directions. Lately, I’ve taken to a drizzle of hot honey to finish my chicken, or tossing it in spicy, flavorful sauces. Often, when I want something comforting and wholesome, I make chicken my Granny’s way, the old way, and I serve it the way her mother did, with gravy and “cream potat-ah’s”.
When accommodating my own family members who have dietary restrictions, I use Bob’s Red Mill gluten-free flour. This same chicken can be sprayed lightly with oil and crisped in an air fryer if you’re watching your calories. The variations are endless.
There is not really a right or wrong way to fry a chicken, as long as it’s not raw or burned. Tweak things to suit the tastes of yourself and your family, and have fun discovering your favorite flavors. This recipe can use 1-1 replacement flour if you are gluten-free.
Church Picnic Fried Chicken
Ingredients:
Chicken:
1 whole chicken, cut up.
Marinade:
1 cup buttermilk
1 cup sweet tea
1/4 cup hot sauce
Binder:
2 large eggs
1 cup milk
Breading:
3 cups all-purpose flour
Seasoning blend (see below)
For Frying:
16 ounces peanut oil
Kalyn’s Special Seasoning Blend:
1/4 c. fine sea salt
1/4 c. black pepper
1/4 c. smoked paprika
1/4 c. garlic powder
1/4 c. onion powder
Instructions:
Prepare the Marinade:
Season your cut up chicken all over with the seasoning blend.
In a large bowl, mix the buttermilk, sweet tea, and hot sauce until well combined.
Add the seasoned chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 3 hours, preferably overnight for maximum flavor.
Prepare the Binder:
In a medium bowl, whisk together the eggs and milk until smooth. Set aside.
Prepare the Breading:
In another large bowl, combine the flour with your special seasoning blend. Mix thoroughly to ensure the spices are evenly distributed. Divide into two containers.
Bread the Chicken:
Remove the chicken from the marinade, allowing any excess liquid to drip off.
Dredge each piece of chicken in the seasoned flour, coating well.
Dip the floured chicken into the egg and milk mixture, ensuring it's fully covered.
Return the chicken to the seasoned flour for a second coating, pressing firmly to adhere the flour to the chicken.
Fry the Chicken:
Heat peanut oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
Fry the chicken in batches for 2-3 minutes per side, or until the breading is set and lightly golden. Do not overcrowd the pot.
Finish in the Oven:
Preheat your oven to 375°F (190°C).
Place the fried chicken pieces on a wire rack set over a baking sheet.
Bake in the preheated oven for 20-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the outside is crispy and golden brown.
Season and Serve:
Remove the chicken from the oven and sprinkle with a little extra salt to taste.
Let the chicken rest for a few minutes before serving to prevent burns.
Tips:
Marinating Time: The longer you marinate, the more flavorful and tender the chicken will be. Overnight marination is ideal.
Oil Temperature: Maintain a consistent oil temperature for even frying. Use a thermometer to monitor.
Baking: Finishing in the oven ensures the chicken is cooked through without over-browning the exterior.
Enjoy!
Wild Blackberry Pie
I don’t believe in big text walls before recipes. It’s horrendous and annoying, so I’ll let you get to the recipe! This recipe is inspired by the favorite dessert of one of the characters from The Glorifieds, Siddaway Hiram. This recipe uses wild blackberries, often picked in the South from roadsides or backyard patches. If you don’t have access to such a treasure trove, in the infamous words of Ina Garten, store-bought is fine.
Ingredients:
For the Sourdough Crust:
2 cups all-purpose flour
1 teaspoon salt
1 cup sourdough starter
½ cup unsalted butter, cold and cubed (I use Kerrygold)
3-4 tablespoons ice water
For the Filling:
4 cups fresh wild blackberries, rinsed and drained
½ cup granulated sugar (adjust according to sweetness of berries)
¼ cup cornstarch
Instructions:
Prepare the Sourdough Crust:
In a large bowl, mix together the flour and salt. Add the sourdough starter and cubed butter.
Using a pastry cutter, mixer, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
Divide the dough into two equal portions, shape each into a disk, then roll.
Put crust into pan, flute edges, and parbake at 375 degrees for about 5 minutes.
Make the Filling:
In a separate bowl, gently toss together the blackberries, sugar, and cornstarch, until well combined.
Assemble the Pie:
Pour the blackberry filling into the pie crust, spreading it out evenly.
Roll out the second disk of dough and place it over the filling. Get as decorative as you wish with the top crust. Trim any excess dough and crimp the edges to seal.
Cut a few slits in the top crust to allow steam to escape during baking, unless you did a lattice.
Bake and Serve:
Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 30 t0 40 minutes, or until the crust is golden brown and the filling is bubbling.
Once baked, remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving.
Serve slices of this delicious wild blackberry pie on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
This Wild Blackberry Pie is just a slice of the rich foods (and storytelling!) from "The Glorifieds." So, gather your ingredients, roll up your sleeves, and enjoy. Be sure to follow me on Tiktok at KalynDenaeAuthor, X X (Twitter) @Kalyn_Denae, or Instagram at kalyn_denae_author.