Collard greens, a cousin of cabbage and broccoli, have been eaten for more than 2000 years, with evidence of cultivation dating back to Ancient Greece. In the Southern United States, collards are often cooked with smoked meats (turkey leg, ham hocks, pork neckbones, etc.), vinegar, diced onions and black, white or red pepper. They are traditionally eaten with black eyed peas and cornbread. The corn bread is used to soak up the “pot liquor,” the delicious and nutritious collard broth. Here is a recipe for Southern style collard greens, cooked with ham hocks. For a vegetarian alternative to this traditional dish, we recommend Bryant Terry’s citrus collards with raisins.