My mama (a southern belle through and through) changes up our Christmas meal every year. Last year it was lamb, ham the year before that, and this year we will be treated to prime rib (mmm!). But one thing never changes–there will be some seriously southern side dishes.
For many, southern side dishes automatically conjure up something starchy. After all, it ain’t a meal south of the Mason-Dixon without biscuits, or rolls, or cornbread, with potatoes both sweet and mashed, or cheese straws, or dressing (what we call stuffing that never saw the inside of a turkey), or macaroni and cheese, or even grits. But we like to “go green” too. We like our beans green, unless they’re black eyed peas, and our spinach creamed. But greens–collards or turnips–are a true southern meal staple and will make an appearance at many a Christmas dinner.
Collards and turnips greens have great nutritional value, and like any vegetable that comes in a dark, rich, emerald hue, greens are chock full of vitamins and antioxidants. But in the south, everything tastes better with bacon or fat back, and traditional greens are prepared in such a manner. Greens are often boiled for hours upon hours and seasoned with bacon, fat back, vinegar, or sugar. Here’s a little bit lighter way to enjoy your greens that is a little bit nice [healthier] and a little bit naughty [bacon!].
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