{"id":1604670,"date":"2021-11-17T13:28:25","date_gmt":"2021-11-17T18:28:25","guid":{"rendered":"https:\/\/divine.ca\/?p=1604670"},"modified":"2022-01-02T23:01:24","modified_gmt":"2022-01-03T04:01:24","slug":"traveling-taste-buds-south-carolina-collard-greens","status":"publish","type":"post","link":"https:\/\/divine.ca\/en\/traveling-taste-buds-south-carolina-collard-greens\/","title":{"rendered":"Traveling Taste Buds: South Carolina Collard Greens"},"content":{"rendered":"

Traveling Taste Buds<\/a> is heading to South Carolina<\/a> to sample the classic southern side dish –\u00a0 collard greens. Collard greens are a staple of the Palmetto State’s cuisine and were named the official state vegetable in 2011.<\/p>\n

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Photo Courtesy of Discover South Carolina<\/figcaption><\/figure>\n

Just how did these leafy vegetables become such a prominent part of South Carolina’s cuisine? It all boils down to how they were prepared. While collard greens were already being grown in the Southern colonies, they didn’t gain popularity until the African slaves began preparing them in their own unique way. This method consisted of cooking the greens in a liquid called\u00a0pot likker<\/i>, a stock usually made up of chicken broth, onion, salt, pepper or pepper flakes and a smoky ham hock. This flavor-rich stock is what transformed collard greens from simple, leafy greens into a cherished South Carolina tradition.<\/p>\n

Collard greens are easy to make and offer great health benefits, belonging to the same family of plants as broccoli and kale. They’re rich in vitamins a and c and calcium and can help lower cholesterol.<\/p>\n

Interesting Fact: A “mess of greens” is southern-speak for “enough to feed a large group.” And now, for the recipe so that you can make a “mess of greens”.<\/strong><\/p>\n

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Photo Courtesy of Discover South Carolina<\/figcaption><\/figure>\n

Ingredients:<\/h2>\n

1 tbsp. olive oil<\/p>\n

1 cup white onion, chopped<\/p>\n

6-8 cloves of garlic, chopped<\/p>\n

3 cups chicken broth<\/p>\n

Smoked turkey (fully cooked leg, tail or neck)<\/p>\n

32 oz. collard greens (thoroughly washed, stems removed and cut into strips)<\/p>\n

Salt and pepper to taste<\/p>\n

Directions:<\/h2>\n