Soul food is a style of cooking made popular by African Americans with roots in the rural southern United States. The ingredients used and cooking style associated with soul food may evoke strong feelings of home, family and togetherness. Soul food features components of west and central African cuisine, as well as European influences. Common ingredients include beans, cornmeal, pork, and greens.
Although soul food originated in the south, today it is found across the country. This means plenty of individuals can experience and enjoy delicious soul food, including this recipe for “Grandma’s Collard Greens” courtesy of “Virgil’s Barbecue Road Trip Cookbook” (St. Martin’s Press) by Neal Corman.
Grandma’s Collard Greens
Serves 6-8
1/2 pound uncooked bacon, diced
2 1/2 pounds collard greens, stems removed
3 cups chicken stock
4 tablespoons white vinegar
2 tablespoons granulated sugar
1/4 teaspoon creole seasoning
1/4 teaspoon ground white pepper
1. Heat a large saucepan on high heat, and render the bacon until crisp.
2. Add the collard greens and sauté until they begin to wilt. Add the remaining ingredients and lower the heat to a simmer.
3. Simmer the greens until tender, about 30 minutes.
