Pumpkins aren't the only pieworthy squash, you know.
Farm boy, make me a pie.
Sorry Ken Layne, don't love you no more.
For years now -- seven at least, suckers -- we have been making Aunt Wonkette's Real Cranberry Business. It's great! (Needs more sugar. Not Oprah-level four damn cups, but one would be nice.) But last year, we did not do that. We wanted pineapple, which we almost always have on hand ever since your comrade Vegan & Peeara or whatever she is named these days told us while we visited her in Charleston that pineapples are symbols of hospitality.
So fuck it, we did it live!
Forget 'green bean casserole.' Or eat that too, we don't care.
Collard Greens are an ancient food first cultivated in Greece at least two thousand years ago. It is a mildly bitter, leafy plant widely recognized as an accompaniment to meals served in Africa, Brazil and the Southern US. Collard greens have endured the test of time in many nations because they're delicious. Your Recipe Hub is well versed in the down-home, howdy ya'all version of collard greens and prepared some for you today.
People in southern states and soul food aficionados will read this recipe for two reasons. First, they can't imagine I would have the nerve to make meemaw's signature dish and will be eager to fix my wagon and hush my mouth. Second, they love collards and enjoy reading about them (between meals served with collards). I can never hold a candle to your grandmother, clearly, but it's OK if I do this because my parents are southern. Plus, your Wonkette comrade, elviouslyqueer, has been lighting up Twitter with stories about collard greens. [At least he was when this post was first published, in a different year! - Ed.] You made me hungry, sir. I regret nothing.
What, wrong cartoon crab? Look who's getting all picky.