Southern Claire

I am a Midwestern girl. Born and raised.

I am probably way too nice in the eyes of the rest of the nation. I spent my teenage years “summering” at country concerts. I like seasons and I really like that I rarely have to parallel park. I am more than totally cool with the cost of living. I love Big Ten football. And, I do think corn on the cob, ranch dressing and any foods with melted cheese are delicious… Even though I know that all three are not very good for my behind.

… But, thank goodness I live in the Midwest because here my size six eight (I did just have a baby…) behind is considered “fit.”

Now, while my body size and parking preferences are totally heartland, there is one thing about me that doesn’t fit my middle America upbringing.

My name.

My full name.

My full name is straight up Southern Belle.

It’s Virginia Claire.

… Which basically sounds like it could be the name of Scarlet O’Hera’s younger sister.

But, the closest I ever came to owning the southern-ness of my name is by owning a bit of Lilly Pulitzer as a teenager.

That, and owning my love of southern food.

Southern food is easy to love. It can be down to earth and fancy all at the same time. Not to mention, the staples can be served at any meal.

Fried Green Tomatoes at a wedding? Sure.

Pulled pork barbecue at breakfast? No problem.

Grits out of a James Beard nominated chef’s kitchen? Yep.

Fried Chicken with your waffles? Obviously!

Every time I travel south of the Mason-Dixon line, I have to get these southern staples. Plus some ribs, a hush puppy or two, pimento cheese, fried okra and, of course, collard greens.

(So, about that size eight deal… Anyway…)

Collard greens are something you just don’t see on menus or in home kitchens in the Midwest. I am yet to even see them at farmer’s markets or in garden’s.

That is, until recently.

A couple weeks ago, Adam, Theo and I hit the road to visit a couple family friends in northwest Indiana. One of the women we were visiting with is a professor at a small college and teaches classes on sustainable agriculture and gardening. We checked out the unique hydroponic system and the high tunnels that allow the students to extend the growing season.

While visiting, she mentioned we could pick whatever we wanted.

I was pumped. Our backyard garden is looking really good, but it’s a little behind because Adam and I were tending to another growing being much of the spring. So, we don’t have much that is ready to harvest yet.

I grabbed a big zucchini, a couple cucumbers, dug up some great carrots, and picked a bunch of lettuce and kale. While picking the greens, I saw what I wanted to guess was Swiss Chard. But, I knew that wasn’t right.

It looked kind of like cabbage, but the leaves were huge. So big that they reminded me of a palm.

I asked and they were collards.

Eagerly, I grabbed a bunch and got excited to get home and prepare a southern meal with collard greens on the side.

Collard greens can be grown year round in some parts of the country as they are tolerant to frost like kale. Traditionally, they are cooked and seasoned with smoked or salty meat like a ham hock and sugar. I used maple bacon to subtly add both flavors.