Comments on: Hillbillies, Greens and Pigs

By: Jasmine

Jasmine — Sat, 26 Jun 2010 18:51:01 +0000

I just started reading through your archive (I’m a little bit anal–I always start at the beginning and go from there when reading a blog). I came here because of a link to one of your rants on Asian food and how a lot of cooks screw it up, and I’ll be sure to comment more on those when I come to them, but I just wanted to say that I completely agree with your greens assessment. My mother’s recipe (usually collard, sometimes kale for good measure) involves a ham bone, bacon grease at the bottom of the pot, and a healthy dose of black eyed peas to go in the pot as well. We serve it over cornbread made in a bacon-greased cast-iron pan, and had a nice big spiral cut ham the last time we ate greens.
I love cooking, and I’m hoping to do a lot of it this summer with the spare time I’ve got. Thank you for this blog! I’ll definitely be trying out some of these recipes.

By: Barbara

Barbara — Wed, 04 Feb 2009 13:11:39 +0000

Hey, Mel–thanks for commenting.

Throwing away turnip greens–oh, what a shame!

Can you get kale there? Or collards?

By: Mel

Mel — Wed, 04 Feb 2009 06:21:14 +0000

I am the grandson of south Georgia farmers-Since then my family has come along way from these roots physically as well as otherwise, but I still love my greens cooked the old fashioned way. I am now living in the Philippines. Recently my wife bought some turnips and I asked her if you could buy turnip greens-I was shocked when she said they throw them out!-My wife now knows how to cook mustard greens in a way my ancestors of 150 years ago from Cairo, Ga would love and even likes them herself now-I just got to convince someone to save me so turnip greens.

By: Marty

Marty — Sat, 19 Apr 2008 14:59:40 +0000

I’m a relocated New Jersey guy who just moved to West Virginia within the last 7 months.My passion has always been cooking.I really enjoyed your history and method of cooking greens.It is something I was never really exposed to up North and am going to attempt it for my WV Coalfields girlfriend and family.wish Me Luck and Thank You,Marty

By: Brad

Brad — Thu, 06 Mar 2008 02:42:43 +0000

Just WOW. This totally hit me right in the soft places of memory that I keep well watered and honor with the best of myself in the kitchen. I have in my refrigerator as I type this leftover turnip greens that will tomorrow be made into soup with some of my own chicken stock, white beans, and carrots. Also in my fridge, my own home made kimchi that I always have on hand as I crave it so often. Ever had kimchi pancakes? They’re called Kimchi Jeon and they’re phenomenal. My friend Sang-Mi taught me how to make them when she taught me how to make kimchi, bulgogi, and chop chae.

Here in my native Columbus, GA we also know a thing or two about soul food. I grew up on it as well as the standard fare of my own family lineage (we’re of Greek & Italian ancestry, but Southerners above anything else) and am passionate about them and the way(s) they are prepared. The perfect summer meal for me is a plate of greens alongside fresh peas of slow-cooked beans, a couple of thick slices each of tomato and some sweet Vidalia onion, pepper sauce (you know what kind I mean) and hot cornbread…

You, my dear, and a complete and total gem. Big fan of T&G – well done!