Collard greens have roots in the African American community and to celebrate Black History we’re sharing a Finger Lakes Wine-Braised Collard Greens recipe and tracing the history of this ancient vegetable.
Collard greens date back to prehistoric times. They are the oldest leafy green within the cabbage family. Collard greens originated near Greece, but it wasn’t until the first Africans arrived in Jamestown, Virginia in the early 1600’s that America got its first taste of the delicious dark green vegetable.
Collard greens were just one of a few select vegetables that enslaved African-Americans were allowed to grow and harvest for themselves and their families. This leafy vegetable is now considered a soul-food staple.
Ingredients
Amount |
Ingredient |
|---|---|
| 2 large bunches | fresh collard greens (or one 16 oz. bag) |
| 4 slices | bacon, cut in 1" pieces |
| 1 TBSP | olive or canola oil |
| 1 | medium onion, chopped |
| 3 cloves | garlic, minced |
| 1-1/2 tsp | paprika |
| 1 pinch | red pepper flakes |
| 1/4 tsp | salt |
| 1/4 tsp | fresh ground black pepper |
| 2 cups | low sodium chicken or vegetable stock |
| 1 cup | aromatic white Finger Lakes wine, Riesling or Gewürztraminer |
| 1/4 cup | apple cider vinegar |