The Majesty of Greens

As the colder weather brings sweetness to dark, leafy greens like kale and collards, we head into a season of gatherings. Fall celebrations lean into traditions carried by people everywhere to share the bounty and connect over a meal.

“The Majesty of Greens” comes from a recent book of poetry from Dr. Fabu Phillis Carter called We Eat to Remember: Soul Food Poetry. The collection explores historical and cultural connections that Black people, especially in the United States, have to food, spices, and farming. Madison’s former Poet Laureate explains that the 101 poems in the collection move through personal and collective experiences that “have their origins in Africa, were shaped by the slave experience, and continue to evolve as Soul Food.”

Fabu is a scholar and educator who performs nationally — earlier this year, gracing the stage at the Kennedy Center – with strong roots in her home garden in Wisconsin. Throughout her career, she has been dedicated to using poetry in relevant and inspiring ways.

In 2023, she served as guest chef and instructor with the Youth Black Excellence Program, a series launched by Madison-based restaurant and market Pasture and Plenty in collaboration with Seein' is Believin' and the Madison Metropolitan School District's Black Excellence initiative. The classes facilitate deeper relationships between students and families with local BIPOC and women-run farms, food producers, and leaders in Wisconsin's food system. Using the kitchen classroom at Pasture and Plenty, leaders like Fabu share recipes and stories that connect the dots between nutritious food, cultural heritage, and wellbeing.

Sauteed Collard Greens

Serves 4 | cook time 35 mins

INGREDIENTS
2 tbsp olive oil
1 bunch collard greens
1 small onion, ends trimmed, peeled and chopped
2 garlic cloves, minced

GREENS SEASONING
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp pepper

METHOD

Wash collards in salty water. Drain. Remove the stems, fold the leaves and cut into bite size pieces. Pat dry, spin, or shake off any remaining water using a colander.

Heat olive oil in a skillet over medium heat. Add the onions and garlic to the skillet, cook and stir until soft and fragrant, about 5 minutes. Stir in the seasoning mix and greens. Keep stirring every five minutes until the greens are soft, about 20 minutes.