Not Your Mama's Collard Greens Recipe

Cook Time: 60 minutes

Ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon brown sugar
• 1 teaspoon olive oil
• 2 large sweet potatoes, peeled and cut into bite-sized chunks
• 4 bone-in skinless chicken thighs
• 1 1/2 teaspoons salt
• 5 tablespoons curry powder, divided
• 12 large fresh collard green leaves
• 3 cups chicken broth
• 1 red bell pepper, sliced
• 1 tablespoon butter, softened
• 2 tablespoons coconut oil
• 1 teaspoon ground turmeric
• 1/4 cup coconut milk
• 1 large carrot, grated, or more to taste

Directions

1. Preheat the oven to 450F (230C). Line a baking sheet with parchment paper, foil, or lightly spray it with cooking spray.
2. In a bowl, whisk together cinnamon, brown sugar, and olive oil. Add sweet potatoes and stir to coat them evenly with the mixture.
3. Arrange the sweet potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-35 minutes, turning once halfway through, until they are tender and slightly caramelized.
4. Meanwhile, season the chicken thighs with salt and 2 tablespoons of curry powder. Let them marinate for about 30 minutes.
5. While the chicken marinates, prepare the collard greens. Cut off the long stems of each leaf and discard. Lay the leaves flat with the stem side up. Use a paring knife to carefully trim out the tough rib in the center, leaving enough tender rib at the tip for flexibility during rolling.
6. Bring chicken broth to a boil in a large pot. Remove from heat and submerge each collard green leaf in the hot broth for 30 seconds to blanch. Lay the blanched leaves flat on a surface and set aside.
7. In a large cast iron skillet, melt butter over medium heat. Add the sliced red bell pepper and saut for about 3 minutes, just until wilted. Remove from the skillet and set aside.
8. In the same skillet, heat coconut oil over medium heat. Add the marinated chicken thighs and cook, turning occasionally, until the juices run clear and an instant-read thermometer inserted into the thickest part reads 165F (74C), about 15 minutes.
9. Once the chicken is cooked, let it cool slightly, then shred the meat into strips, similar to pulled pork.
10. Return the shredded chicken to the skillet. Add the remaining 3 tablespoons of curry powder, turmeric, and coconut milk. Stir everything together and simmer over medium-low heat, covered, for about 20 minutes, allowing the flavors to meld.
11. To assemble the collard green wraps: Lay one blanched collard green leaf flat, overlapping the two sides at the center where the stem was removed. Place a portion of curry chicken along the center, then top with roasted sweet potatoes, sauted red bell peppers, and grated carrots.
12. Fold in the sides of the leaf over the filling, then begin rolling the leaf from the stem end to enclose the filling. If needed, secure the wrap with a toothpick.
13. Repeat the process with the remaining collard leaves and filling ingredients until all wraps are made.

Nutrition Facts (per serving)

Calories	258
Total Fat	13g
Saturated Fat	6g
Cholesterol	71mg
Sodium	639mg
Total Carbohydrates	21g
Dietary Fiber	10g
Total Sugars	4g
Protein	19g
Vitamin C	57mg
Calcium	308mg
Iron	4mg
Potassium	587mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin and History: Collard greens have long been a staple in Southern cuisine, dating back to the times of African slavery in the United States. The dish became popular in the Southern states, where enslaved Africans were able to cultivate leafy greens like collards. Traditionally, collard greens were boiled for hours with pork or ham to enhance flavor. Over time, the dish evolved and became a cornerstone of comfort food in the South, symbolizing both resilience and resourcefulness. The version presented here, "Not Your Mama's Collard Greens," blends this traditional dish with a modern twist, incorporating curry-flavored chicken and roasted vegetables, offering a fusion of Southern and global flavors.

Regional Variations:

Collard greens are enjoyed across the Southern United States, with each region adding its personal flair. In the Carolinas, for example, collards are often simmered with ham hocks or bacon, infusing them with a rich, smoky flavor. Meanwhile, in Georgia, collards may be seasoned with vinegar and hot sauce for a tangier profile. The dish presented here stands out by incorporating the flavors of Indian curry powder, turmeric, and coconut milk, making it a fusion of Southern and Indian culinary traditions. This version also introduces a variety of textures with the addition of roasted sweet potatoes and sauted vegetables, providing a fresh and vibrant twist to the classic recipe.

How It's Different:

This recipe diverges from traditional collard greens in a few key ways. Instead of the usual slow-cooked method with pork, this version opts for a quicker, healthier approach by roasting sweet potatoes and cooking chicken in a fragrant coconut curry sauce. The use of fresh collard greens as a wrap, rather than the usual serving style of cooked greens, gives the dish a more modern, fusion appeal. The vibrant colors and the mix of texturesfrom tender chicken to crispy collard greens and sweet roasted potatoesmake it a far cry from the classic, long-simmered Southern dish.

Where It's Typically Served:

Collard greens, in their traditional form, are commonly served as a side dish at Southern meals, particularly during family gatherings, holidays, and celebrations like Thanksgiving, New Years Day, or Sunday dinners. They are often paired with cornbread, fried chicken, or other hearty dishes. This contemporary version, "Not Your Mama's Collard Greens," would make a great main dish for a fusion-style dinner, an appetizer at a dinner party, or even a meal prep option for a healthier take on Southern comfort food. The creativity in this dish makes it suitable for a wide range of dining occasions, from casual weeknight dinners to special celebrations.

Interesting Facts:

• Collard greens are a nutrient powerhouse, rich in fiber, vitamins A and C, and calcium.
• Collard greens are a symbol of good luck in Southern culture when eaten on New Years Day, as their shape resembles folded money, representing prosperity for the coming year.
• The use of coconut milk and curry in this recipe is a nod to the global influences on modern Southern cuisine, highlighting how ingredients from around the world can blend harmoniously in American cooking.
• Sweet potatoes, a popular ingredient in this dish, were originally cultivated by Native Americans and have been a key part of Southern cuisine for centuries.

Conclusion:

"Not Your Mama's Collard Greens" is a perfect example of how traditional Southern dishes can be reinvented with global flavors while still maintaining their soul-satisfying essence. This recipe offers a healthy, flavorful alternative to the classic collard greens, making it a great addition to any modern kitchen. Whether served as a main course or a creative side, these collard green wraps are sure to impress with their unique blend of spices, textures, and colors.

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