My mom is from Texas, and I lived there for four years, so I am a bit of a Southern girl at heart. I like fried okra, really hot weather, and smiling at people I don’t know (not as much of a thing here in Boston, unfortunately).
As a true Texan, my mom gets really excited about greens, but I was never able to share in her excitement until now. When I was a kid she often worked to recreate the greens my grandmother used to make, which started with salt pork and reportedly ended up as a fabulous and memorable side dish. I never had the chance to try my grandmother’s greens, so I can’t really say how my mom’s versions compared, but as a child I felt exasperation and dread whenever my mother picked up those gargantuan leaves at the store. I just didn’t like collard greens.
