Page 20 - 2016TOHCookbook

Soul Food Sunday Greens
Desmond Family | STAMFORD, CT
“On Sundays, getting together as a family after church is an American tra- dition. Part of the African American iteration involves assembling as many family members as possible, and often friends as well, for an extended giving of thanks. Soul Food Sundays have been a time for fellowship; to share stories, dreams and challenges; or simply relax before facing the coming week. Greens are a must have, while other items may or may not make the menu.” DARLENE DESMOND
INGREDIENTS
Serves 4
2 tablespoons vegetable oil
1⁄2 medium onion, chopped
1 to 2 garlic cloves, chopped
1 to 1 1⁄2 pounds chopped collard greens or kale, preferably organic 1 tablespoon white vinegar
1 tablespoon turbinado or brown sugar (optional) 2 teaspoons blackstrap molasses
1 to 2 teaspoons salt
1 teaspoon red pepper flakes
1⁄2 to 3⁄4 cup water
Cornbread, for serving (optional)
PREPARATION
1. In a large pot, heat the oil over medium heat. Add the onion, garlic and collard greens, cover and cook for 1 minute. The moisture from the greens should keep the onion and garlic from browning.
2. Stir in the vinegar, sugar, if desired, molasses, 1 teaspoon of the salt, red pepper flakes and water. Cover and lower the heat to low to allow the greens to cook slowly, until tender. Stir periodically, watching to ensure that a little liquid (pot liquor—loaded with nutrients) remains in the pot, but that the greens aren’t drenched. Season to taste with up to 1 teaspoon more salt. Serve alongside cornbread, if desired.
PAGE 16 | UMASS DINING