You haven’t truly lived until you’ve had a good pot of collard greens. Collards — not to be mistaken for mustard or turnip greens— collards by far are the best greens hands down. If you know your greens, you know the others, don’t compare. Collards are the best when they’ve been chiffonade-cut (“shif-oh-NOD” — a knife technique used for cutting herbs and leafy vegetables such as lettuce into thin strips), washed at least 4–5 times, and placed in a pot to simmer with the best ham hocks you can find. There is literally no food quite like it. It’s been…









Clarice Bajkowski

Design leader with a passion for human-centered, inclusive storytelling that elevates underrepresented and underserved communities.

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