Pick carefully, wash thoroughly and cook over a low flame, only water that clings to the leaves. Here is what Frankie Field had to say in The Chef, published by the City Federation of Colored Women’s Clubs of Tulsa in 1944: “Select the best vegetables. That notion, though, hasn’t always been set in stone.ĭescendants of the African diaspora have always prepared cultivated and wild greens by myriad methods. Any other way, and you might as well just designate the dish #fakesoul. But there is also an impression that old-fashioned, Southern or country-style greens must be boiled to death to be authentic soul food. But it’s also fair to ask: what is that tradition? In this case, it may have been the peanuts that shocked people. “For other people, collards are a trend – for us, they are a tradition,” food writer and historian Michael Twitty said at the time of Whole Foods’ announcement. It reminded me of the author’s words in 1968’s A Good Heart and a Light Hand: Ruth L Gaskins’ Collection of Traditional Negro Recipes : “It’s amazing to us to think that anyone could grow up without greens, but every time we shop in the supermarket, white women ask in surprise: ‘What in the world do you do with those things?’ ”įor many on Twitter, this recipe was a bridge too far. W hole Foods Market caused quite a stir in 2014, when the healthfood superstore declared “collard greens the new kale” and tweeted a recipe for sauteed collards garnished with peanuts.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
September 2023
Categories |