Yokel Food: Locally Grown Recipes and Wisdom from Yokna Bottoms Farm

by Betsy Chapman

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As a purveyor of fine, Certified Naturally Grown local vegetables, there’s one question I answer at least 300 times during every farmers market…Watch as the following scene unfolds:

Local Shopper (holds up bunch of greens): What do I do with this?

Me (smiles coyly): Why, if I were you, I’d eat it.

Both laugh. Customer buys vegetable. I tell them how to prepare it…

A friend popped over to Mid-Town Market a couple of Saturdays ago in search of some good, organically grown veggies, picked up some collard greens and asked me, “What do I with this?”

I dropped to my knees—a la Scarlett O’Hara—and decided then and there, as God as my witness, I would do everything in my power to ensure that good, self-respecting Mississippians would never again have to ask what to do with a mess of greens!

Hence: A Tutorial on Collard Greens.

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Click the image below to display a larger, printable PDF file (or right-click and choose “save”):

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This article originally appeared in The Local Voice #204 (published May 22, 2014). To download a PDF of this issue, please click here.