Momma’s Homegrown Collards

Preparation info
    • Difficulty


Appears in
Gullah Home Cooking the Daufuskie Way

By Sallie Ann Robinson

Published 2003

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Nutritionists call collards a perfect food, offering nearly everything you need to survive. While they’re easy to grow year-round in Daufuskie’s climate, winter collards are sweeter and more tender. Besides, they were the only thing, other than turnips and rutabagas, in our winter garden.

Momma called them “greens fo’ da soul.” She would cook up a batch for nearly every Sunday dinner—with fried chicken, red rice, and tada salad. Church was at noon and dinner followed at 2:00 or 3:00