Ribbons of collard greens get sauteed to jump-start the cooking process and are then simmered until tender, the timing of which can vary depending on the greens themselves and how tender you like them. ADADWith the base of the soup done, all that's left are the cornmeal dumplings. I have no recollection of ever eating cornmeal dumplings before developing this recipe, but I now plan to add them to my regular rotation. Toni Tipton-Martin included a recipe for collard greens with cornmeal dumplings in her award-winning book “Jubilee,” of which she writes, “This is a totemic soul food dish,” as it evokes the classic soul food pairing of cornbread and collard greens. And my cornmeal dumplings have a higher proportion of sugar for a slightly starker contrast against the spiciness of the soup.

Source: Washington Post March 31, 2021 13:52 UTC