I was born in the south and grew up with a mother who was a true southern cook - and that meant plenty of greens like collards, mustard and beet greens. When we moved to California, I was surprised to find hardly anyone eating these “common” vegetables. I soon realized that while southern cooks had been preparing greens for years, the rest of the country hadn’t caught on yet. Well, that’s certainly changed now!
The 'i' is Alana Sugar (I love that last name) writing for the Whole Story, the Whole Foods Market blog. Alana writes in her article about the world of southern eatable greenery...
