Renea Winchester

Perhaps my favorite chapter in Farming, Friends, and Fried Bologna Sandwiches is Chapter Four where I share the recipe for collards and explain why we Southerners eat what we do on the first day of the year. There is a reason we eat collards, and for some this delicacy has more to do with remembering how the South scratched and clawed her way back from destruction. Ponder for a moment, the lowly cow pea (black-eyed-peas) being left for Southerners to eat. The Yanks thought we had been defeated, but today, it is the Yanks who have moved to the South in droves, hungry for our lifestyle. I for one propose that if you are going to live “down South” you must partake of our heritage food.

Many reader might recall smelling a pot of collards simmering on the stove. That is not how I cook my collards, nor do…

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