Collard Greens and Cornbread Dumplings

Collard Greens & Cornbread Dumplings

I found this on the web
By Louis B. Lawrence, Warren County

Take young tender turnip greens and remove all of the stems, wash thoroughly, put into a pot that meat, salt and ham hocks have been boiling an hour. Put in a pod of red pepper, a little salt and black pepper. Let simmer an hour. Remove from fire and put in corn meal dumplings using thin wash cloth between the greens and the meal dumplings. Even cook until the dumplings are done. This dish is good for any body,” said Sally Green, age 78.

Wash greens, I wash each leaf by hand, remove stems and cut into shreds or pieces. Put olive oil “or “use meat renderings or smoked turkey” in a large Dutch oven or any pot with a tight lid. Let greens simmer for about a one half hour in the oil with a little water. Then Add boiling water to the greens enough to cover three inches above the greens. Cook until they’re nice and tender. Add salt and pepper and Brown sugar “i use a can of Coke” at the half hour point.

1 ½ cup of corn meal
1 egg
1 teaspoons of salt
Place the cornmeal in a mixing bowl and ad the eggs, 1 teaspoon of salt and boiling water, enough so you can roll, cut or drop by spoon into the pot. Let the combined greens and dumplings cook for about twenty more minutes or until the cornmeal is cooked all the way through. “My Aunt Eunice’s are the best!”
I found this on the web sounds Yummy
Submitted by: Keisha Azibo Evans

Chopped greens, Tomato sauce, Okra, Shrimp, Olive oil, Salt and Red Pepper, Bay Leaf

Use a large stainless steel pot. Sauté onions and garlic in small olive oil. Chop greens and add to pot stirring all the time. Then add half cup of water and boil the pot stirring all the time. Then add half cup of water and boil the pot for 10-15 minutes. Add tomato sauce and one tablespoon of olive oil. Boil greens until tender. Add shrimp and then add okra. Boil slowly and add red pepper, salt and a bay leaf.


According to the book, The Backcountry Housewife – A Study of Eighteenth-Century Foods, by Kay Moss and Kathryn Hoffman:

The 17th century Lowland Scots had greens or potherbs “from the yard” along with their oat cakes or oatmeal. The switch to corn cakes or mush along with their greens in 18th century American was most likely not too difficult a transition for these folk.

John Lawson remarked on the many green herbs, wild and cultivated, growing in Carolina in the early 1700’s. These greens included lamb’s1quarters, plantain, nettles, rhubarb (dock rather than garden rhubarb), comfrey among “abundance more than I could name.” The “abundance” most likely adds dandelion, sorrel, spinach, cabbage, lettuce, endive, cresses, and purslane to the list.


Collard greens date back to prehistoric times, and are one of the oldest members of the cabbage family. The ancient Greeks grew kale and collards, although they made no distinction between them. Well before the Christian era, the Romans grew several kinds including those with large leaves and stalks and a mild flavor; broad-leaved forms like collards; and others with curled leaves. The Romans may have taken the coles to Britain and France or the Celts may have introduced them to these countries. They reached into the British Isles in the 4th century B.C.