Some people turn their noses up at the thought of Southern country cooking.
Besides being misinformed, they don’t know what they are missing.
Often it is the same people who wax eloquent about French country cooking, but our version is just as good if treated with the respect it deserves.
Some restaurants that purport to offer home cooking take too many shortcuts, the vegetables are not garden fresh or home-cooked and are likely overcooked. Shame on them.
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I just got back from a visit to Columbia (Miss.) and enjoyed some great country-style food in several different places.
It's the time of the year from greens to be found at the farmer's markets, so let's share that recipe. Are you OK with that? Just make me one promise; please do not overcook them.
1 bunch collard or turnip greens
2 cups chicken stock
1 cup large chunk pork (ham, hock, jowl)
2-3 cloves garlic
Red pepper flakes
Sauté the pork in a little oil and a good pinch of red pepper flakes until well browned, add the garlic and cook just a minute or two more. Now add the stock and simmer until you have a nice base. Taste it and re-season if necessary. Wash and stem the greens, then add them a handful at a time to the simmering stock. Put the lid on and gently simmer until tender.