Collard Greens

by Odassey Cavanaugh

I was small,
hands busy at the sink,
snapping, tugging, stripping the stem
from collard leaves,
racing against Kali,
my big sister, her shadow,
my favorite place to be.

Nana stood at the stove,
sweat on her brow,
stirring the first pot slow,
making sure tomorrow’s meal
would stretch,
would comfort,
would feed everyone who came home hungry.

I worked faster,
hoping she would notice,
hoping my little hands
could be useful in her kitchen.
The smell of smoked turkey and onions
filled the room,
and laughter spilled louder than the boil.

When we sat down to eat,
I heard stories
of people and places I didn’t know yet,
voices rising, falling,
woven like the steam above the pot.
I didn’t understand all the words,
but I felt the warmth,
the belonging,
the way greens carried more than flavor.

Years later,
Aunt Chiffon steps into the kitchen,
and the greens taste a little different,
her touch, her hand, her way.
But still,
the broth runs rich,
the leaves soften into tenderness,
and the love lingers the same.

With every bite,
I carry Nana’s kitchen,
Kali’s laughter,
the hum of family stories,
and the promise that no matter how far I go,
I am fed.

Ingredients You’ll Need:

• 2 bags of collard greens
• 3 turkey tails or 2 smoked turkey legs
• 3 chicken bouillon cubes
• 2 tablespoons minced garlic
• 1 yellow onion, diced
• 1 tablespoon vinegar or banana pepper juice

Directions:

1. Boil the turkey
   Place turkey in a pot of water. Boil until the meat falls off the bone.
   Pull the meat off the bone and return it to the pot of water.
2. Season the broth
   Add diced onion, crushed bouillon cubes, and minced garlic.
   Let the broth come to a boil.
3. Prepare the greens
   Cut collard greens into bite-sized strips.
   Add them to the boiling water.
4. Add flavor
   Stir in vinegar or banana pepper juice.
   Make sure the greens are fully submerged. Cover the pot.
5. Cook until tender
   Simmer the greens until they are soft. Taste the broth:
   1. If under-seasoned → add another bouillon cube.
   2. If over-seasoned → add more water and continue to boil.