For some reason that has never been clearly articulated to me, people in the South are obsessed with eating collard greens.
Collards are large, leafy, green vegetables that are plunged in a pot and boiled.
To me, they are absolutely revolting. Collards, while cooking, smell not unlike a dead rat caught in a heater. The smell simply lingers afterwards. I’m not joking.
The taste isn’t quite that bad, but imagine a subdued dead rat taste mixed with grass. There you go.
Traditionally, people put hot peppers or hot sauce on collards, as far as I understand it. However, I’ve never been brave enough to try them more than once, and I just generally don’t partake of them when others eat them. More for them, I suppose!
Other kinds of greens are also cooked: mustard greens, turnip greens, and so forth. All of them are equally disgusting, in my humble opinion.
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