Collard Greens and Cornbread Dumplings

SLAVERY COOKING GREENS AND DUMPLINGS (before 1865)
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.“