The History of Collard Greens, a Popular Southern Delicacy

Collard greens are one of the oldest members of the cabbage family and are closely related to kale. They're available all year long, but their peak season is January through April.

They've been eaten for centuries, even dating back to prehistoric times. Ancient Greeks grew kale along with collards, and the Romans grew several kinds of collards before the Christian era. It's thought that either the Romans or the Celts introduced the vegetable to Britain and France in the 4th century B.C.

With the arrival of the African slaves to the southern U.S. colonies came the Southern style of cooking collard greens. Like many foods that originated at the time, this way of cooking greens grew out of a need to provide food for their families and satisfy their hunger with the scraps that were thrown their way from the master's kitchen. They would be given ham hocks, pig's feet, and the tops of greens and would turn these leftovers into a meal that created the famous southern greens. But they would keep at least one tradition from Africa - drinking the juice, called pot likker, left over from cooking the greens.

Collard greens are quite unique to the southeastern U.S. region and have become a time-honored tradition in Southern kitchens and held an important place on the table for over a century. Down in the South, a large amount of greens served to the family is commonly called a mess o' greens, but the exact amount varies from family to family. The traditional way to cook them is to boil or simmer them slowly with salt pork or ham hock (and recently, smoked turkey rings has become a healthier alternative) to soften up the leaves and the bitter taste. The most common side to serve with collard greens are baked or fried corn bread, and some even like to put hot sauce on top of the greens for extra flavor.

There are some superstitious traditions associated with collard greens as well. Every New Year's Day those who believe in the tradition, or just like to play along, will serve up collard greens with black-eyed peas and hog jowl for a year of good luck and good finances. Others might hang a fresh collard leaf over their door to keep bad spirits away, and a fresh leaf on the forehead is said to promis a cure for a headache.

And if you're a true collard greens loving guy or gal, then your reaction to the smell of cooking collard greens will separate you from the non-eaters. People who aren't used to these vegetables will more than likely think they smell unpleasant, whereas Southerners who grew up on this vegetable are more to start watering at the mouth.