Collard greens are synonymous with slow cooking and simmering in a pot with ham hocks. The broth created after about 90 minutes of simmering is known as pot liquor and it is equal parts vitamin rich, smoky and delicious.
Spinach can be eaten fresh or cook and stands up well to heat, baking and sauteing. Use as in a salad mix or as a dark, leafy green. It is highly versatile and pairs well with spring vegetables, citrus, berries, eggs, nuts, bacon, pasta, cream and fresh cheeses.
Okra is most often used as a soup or stew ingredient, though its textures and flavors are truly enhanced when fried and grilled. Okra pairs well with basil, bacon, beet greens, butter, cream, garlic, ham, lemon, kale, onions, parsley, olive oil, pickled vegetables, chile peppers and peppercorns, paprika, tomatoes and turnips.
Broccoli can be eaten fresh or cooked and is mild enough to be paired with numerous flavors and textures. Saute carrots, onions and celery in a pot, add chopped broccoli, cauliflower, brussels sprouts and vegetable stock then cook until softened and puree into soup.
Gullah Farmers Cooperative Association
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