I’m participating in the 2021 Black History Virtual Potluck. A collaborative menu of recipes contributed by 40+black bloggers from around the globe in honor of Black History Month. See a sampling of some of the amazing participant recipes down below.
An ode to a classic.
Collard Greens are one of those dishes that can either make or break you. It takes years to get them right! Traditionally, Collards are cooked over several hours until they almost melt in your mouth. While I like the traditional way of cooking greens, I don’t always have time for the all day affair. I’ve come up with a quick dish that I can make a weeknight to satisfy my craving.
These are NOT your or my Granny’s greens. These greens have a little bite to them. Tasty and full of flavor, these Collards are delish!
Check out the recipe below:
Sweet and Tangy Collard Greens
The Cast of Players
1 Medium Bunch of Collard Greens, washed, picked and ready to roll.
4 Strips of Bacon Diced
1/3 cup Diced White Onion
1 Tablespoon of Sugar
Enough Grapeseed or Canola oil to coat heavy bottomed pot
Splash of Apple Cider Vinegar
1 + 1/2 cup of Chicken Broth
Pinch of Salt
Several cracks of Fresh Black Pepper or a pinch for Crushed Red Pepper
The How to
Heat Grapeseed or Canola oil on medium in heave bottomed pot
Add bacon and cook for 3-4 minutes
Add diced onion and cook until almost translucent
Add picked Collard Greens and stir to combine.
Add splash of Apple Cider Vinegar, Chicken Broth, Sugar, pinch of salt and fresh Black Pepper
Stir to combine thoroughly.
Cover and cook on Medium heat for 40 minutes.
Serve hot, preferably with cornbread
The Full list of the Black History Month Virtual Potluck can be found here:
Passionfruit Coconut Layer Cake | A Classic Twist
Shrimp and Cauliflower Grits | A Girl Called Adri
Malawah (Somali Sweet Pancake) | A Sweet Point Of View
Spicy Okra & Corn Salsa | Beautiful Eats & Things
Peanut Curry Braised Ribs | Britney Breaks Bread
Buttermilk Fried Chicken | Butter Be Ready
Sweet Potato Pop Tarts with Brown Butter Icing | Chenée Today
Homemade Cajun Andouille Sausage with Shrimp and Grits | Cooks with Soul
Suya-Spiced Brussels Sprouts | Dash of Jazz
Stewed Okra & Tomatoes with Chicken Sausage | Dude That Cookz
Buttermilk Cornbread With Southern “Sprinkles” | Erique Berry Co.
Yam and Plantain Curry | Ethically Living
Sourdough Discard Honey Rosemary Cornbread | Feed The Malik
Smoked Jamaica Jerk Chicken | Food Fidelity
Sweet & Tangy Collards | FoodLoveTog
Jerk Shrimp Cakes and Grits | Geo’s Table
Gluten-Free Chicken and Waffles with Maple Bourbon Glaze | Good Food Baddie
Tropical Candied Yams | Handy Chef
Trinidadian Beef Stew | Heal Me Delicious
Cornmeal Coo Coo Recipe | HomeMadeZagat
Caribbean Oxtail | Just Add Hot Sauce
Creole Oxtails Stew | Kenneth Temple
Sweet Potato Bundt Cake | Lenox Bakery
Brown Sugar Cornmeal Waffles w/ Sweet Tea Maple Syrup | Margaritas On The Rocks
Southern Potato Salad | Meiko And The Dish
Sugar Coated Vanilla Peanuts | Murielle Banackissa
Hoppin’ John Fritters | Nik Snacks
Blackened Catfish and Smoked Gouda Grits | Pink Owl Kitchen
Lemon Pepper Honey Chicken Wings | Razzle Dazzle Life
BBQ Lentils over Grits | Rosalynn Daniels
Shito Pepper | Savory Thoughts
Cast Iron Buttermilk Biscuits | Seasoned To Taste
Black Eyed Peas: A Savory Southern Favorite | Sense & Edibility
Smoky Sweet Potato and Tahini Stew | Supper With Michelle
Authentic Misir Wot | Ethiopian Red Lentil Stew | That Green Lyfe
The Lamin Rice (Afro-Fusion Jollof Rice) | The Food Disciple
Sweet Potato & Coconut Cinnamon Rolls | Vee the Baker
Oven-Baked BBQ Ribs | Whisper of Yum
I hope you enjoy this Virtual Potluck! Celebrate Black History Month in style with something tasty!
Happy eating, friends.
