A pot of greens that pays homage to an African-American classic

We love dishes that have a rich cultural background. Not only do they fill our tummies, but they also feed our minds with new knowledge that encourages us to research further the origins and traditions that surround them.

An example of this is the dish Southern collard greens, a classic in southern American and African cuisine. Considered a “legacy in soul food” in African-American households, it dates back to the years of slavery that African-Americans were subjected to and when collard greens were among the few vegetables they were allowed to grow. They then made both this vegetable and the dish made from it known worldwide.

Inspired by this meaningful dish, cook and entrepreneur Anton Miranda makes his version called “pot of greens” that uses broccoli leaves instead of collard greens. After all, these leafy greens are often thrown out after the florets have been plucked.

According to Anton, the soup in this dish is where all the flavor goes, so you might want to eat it with cornbread or rice to soak it all up.

Pot of greens

Ingredients

Broccoli leaves

Smokey bacon strips (with a good amount of fat)

Two medium onions

½ garlic head

Chili

Vegetable oil

Smoked vinegar or apple cider vinegar

Chicken stock (preferably homemade)

Salt and pepper

Preparation

Strip away the leaves of broccoli from its stem
Dice onions and thinly slice the chili. Crush garlic and chili using a mortar and pestle
To cut the greens, stack it up in a bunch, roll it up tightly and cut into thick ribbons
Slice bacon strips into lardons. In a deep pot with oil, cook to a crisp
Add onions, followed by the garlicand chili paste. Sautee for a few minutes then add the greens. Season with salt and pepper
Add enough chicken stock to cover the greens
Cover the pot and lower the heat once the liquid starts to boil. Simmer for 45 mins to an hour
Add a few drops of smoked vinegar or apple cider vinegar
Serve with rice and cornbread. Enjoy!