Season Nine, Episode Seven. Farmers Market Finds
Discover the rich history of collard greens and their place in traditional cooking.
The complete script for this episode, with the two hosts, in eleven parts.
Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
Poke: Living the gold leaf life. You good, Amiyah?
Amiyah: Could not be better, let us get into it.
Amiyah: All right, let's spin the wheel and see what we have today.
Poke: boom. Collard greens!
Amiyah: The wheel spun to collard greens, the sturdy leafy green with deep roots in traditional cooking. The hosts explored a vegetable rich with history and flavor.
Poke: Collard greens. Honestly a solid spin. Let us dig in.
Poke: Let us go back in time. What is the story of collard greens?
Amiyah: Collard greens belong to the same family as cabbage and kale and have been eaten for thousands of years around the Mediterranean. They traveled widely and became central to many home kitchens.
Poke: In the American South, collard greens grew into a cherished tradition, slow cooked into a comforting dish passed down through generations.
Amiyah: What are the facts that are going to blow my mind today?
Poke: Collard greens have broad, smooth, dark green leaves.
Amiyah: I did not know that at all.
Poke: They become tender and mild when cooked slowly.
Amiyah: That tracks.
Poke: They are closely related to kale and cabbage.
Amiyah: Wait, really?
Poke: The cooking liquid, sometimes called pot likker, is full of flavor.
Amiyah: Let us talk varieties. What is out there?
Poke: Collards and their leafy cousins share a hearty, cabbage like character.
Amiyah: Go on.
Poke: Georgia collards have large, tender leaves.
Amiyah: Vates collards are compact and cold hardy.
Poke: That tracks.
Amiyah: Other cooking greens like kale and mustard greens are close relatives.
Amiyah: Take me around the globe with this one.
Poke: In the American South, collards are slow cooked into a beloved side.
Amiyah: Okay, that is so good to know.
Poke: In Brazil, thinly sliced collards are quickly sauteed as couve.
Amiyah: I did not know that at all.
Poke: In Portugal, collard greens go into the soup caldo verde.
Amiyah: That tracks.
Poke: In East Africa, collard like greens are a daily staple.
Amiyah: Let us bust a myth. What have we got?
Poke: A lot of people think some think collard greens are always tough and bitter.
Amiyah: Oh, I love that.
Poke: Here is the truth. Slow cooking turns collards tender and mild. A little time and gentle heat brings out a soft, savory flavor.
Poke: Time for our favorite part, the fan question.
Poke: Do you eat the stems of collard greens?
Amiyah: Love this question.
Amiyah: The thick center stems are usually removed because they are tough, and the tender leaves are chopped and cooked.
Amiyah: Alright, real talk. Here is what I actually think.
Amiyah: Not my usual pick, but I respect it, and I would give it a fair shot.
Poke: Okay okay, fair, I will allow it.
Amiyah: Amiyah loves collards slow cooked until silky and savory.
Poke: Poke prefers them quickly sauteed for a brighter, fresher bite.
Poke: I am just a palm tree, but even I think that is a spicy take.
Amiyah: Okay, quick facts, lightning round style.
Amiyah: Collards are part of the cabbage family.
Poke: They hold up well to long, slow cooking.
Amiyah: The leaves are big enough to use as wraps.
Poke: They taste even better the next day.
Amiyah: Quick recap before we cook.
Poke: The hosts learned that collard greens are a hearty, ancient leafy green, tender and savory when slow cooked, and treasured in traditional cooking from the American South to Brazil and beyond.
Amiyah: And now my favorite part, the recipe.
Poke: Today we are making Southern Style Collard Greens. The full ingredients and steps are right below.
Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™
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