Tasty Traditions Amy Duprey Administrative Manager Growing up in rural Albemarle County, my family would meet every Sunday for lunch
at my grandparents’ house. My father was one of six children, so this was a large weekly gathering. My dear grandmother cooked and served the meal to all of us, each week, always with a smile on her face and never a gripe in her heart. There was more than enough food for everyone, and room was always made at the table for friends and visitors. Collard greens were a mainstay. Back in those days, recipes were spoken, not written, so upon my grandmother’s passing, many of our favorite recipes were lost. I found this one a few years ago. When I hosted Thanksgiving for the first time in my home, for my own family, I decided to give it a try. It became an instant favorite. This version of collard greens puts a modern twist on my grandmother’s recipe: Bacon replaces the ham hock (a faithful staple in much of the southern cooking I love). Garlic and black-eyed peas are new additions, too. I went lighter on the butter, but the core ingredients are the same. The aromas of this dish bring back so many warm and comforting memories of those Sunday lunches and my grandmother; I couldn’t help but make this a permanent addition to our Thanksgiving table.
Nanny Gibson’s Collard Greens (with bacon!)
1/2 pound bacon 2-3 tablespoons butter 1 cup onion, chopped 1 cup carrots, chopped 1 cup celery, chopped
1 can black-eyed peas, drained and rinsed 1 ½ lbs collard greens, cleaned and chopped, stems removed Salt & pepper to taste 2 tablespoons garlic, chopped
Cook bacon. When done, remove bacon from grease. To bacon-greased pan, add butter and chopped vegetables. Saute (7-8 minutes), stirring often. Add salt, pepper (to taste) and garlic. Cook one minute. Add the collards and cook on medium high until wilted (about 5 minutes). Add black-eyed peas and chopped bacon. Stir and serve warm.
Thanksgiving Recipes from Our Table to Yours
42 November 2010
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