You're Going to Love These Glorious Southern Greens
I spent the past weekend immersed in the thought-provoking, inspiring and very filling Southern Foodways Alliance Symposium in Oxford, Miss., an annual event that focuses on the ever-changing landscape of Southern food, the people who cook it and the people who love it. Count me in on the Southern food lovers camp, especially after trying one truly amazing dish.
The Greatest Greens Ever
This year's symposium theme was El Sur Latino, a deep dive into how the foods and cooks from south of the border have influenced an ever-evolving Southern cuisine. At Taqueria del Sol, chef Eddie Hernandez practices playful mashups like the Memphis pulled pork tacos with a spicy jalapeno slaw and the dish that helped make his restaurant such a massive success, turnip greens.
For most folks, turnip greens are way too bitter. An acquired taste. An ingredient that needs to be tempered by the addition of a whole lot of pork, whether that's bacon drippings or ham hocks. But Eddie Hernandez has pioneered a way to give turnip greens a brilliant, wide-reaching appeal. He and his crew braise the greens in chicken stock and finish them by adding fresh, chopped tomatoes, onions and chili peppers. Sounds so simple, right? Yet, these greens are shockingly novel. I'm planning on playing around with the combination in my kitchen.
Recipe Coming Up Soon
Chef Eddie is working with Atlanta-based author Susan Puckett on a cookbook featuring his story and his simple, spectacular recipes. (I certainly hope the outstanding chicken pot pie in a flour tortilla that we had for lunch during the symposium is included!) In the meantime, here are some sassy, top-rated Southern greens recipe from our Allrecipes community.
Watch this short video featuring Kickin' Collard Greens for tips on how to make those good-for-you greens extra delicious:
Looking for more inspiration?