BY KENNY COOGAN
Collard greens have a long history dating back at least a few thousand years, when people of the northern Mediterranean started cultivating wild cabbage. From that one plant, which most likely originated in Asia before its recorded history, farmers created plants as diverse as the human population. Broccoli, cauliflower, Brussels sprouts, kale, savoy, kohlrabi and collard greens all belong to the same species, making them siblings on the taxonomic family tree.
Many cuisines around the world boil greens. This practice is ubiquitous in African countries. One of my favorite dishes is gomen wat, a vegetarian Ethiopian stew (wat) that combines spices and boiled greens (gomen). The dish is transported from plate to mouth with pieces of injera — a delicious, spongy textured, fermented flatbread. African slaves in the United States tried to replicate dishes reminiscent of their native countries by combining unwanted collard greens, vegetables and meats. The leftover juices, known as pot likker, were consumed by soaking it up with cornbread.
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