Ep 5. It's a Greens Thing

It's a Greens Thing is the fifth episode of the first season of Somewhere South, a documentary series which explores the intersection of food and culture in the southern United States. In this episode, host and chef Vivian Howard takes viewers on a journey through the history and significance of greens in southern cuisine.

Starting in her hometown of Kinston, North Carolina, Howard visits a local farmer who specializes in growing collards, one of the most popular types of greens in the region. She learns about the different varieties of collards and the traditional methods of cooking them, including a classic recipe for braising with ham hocks.

Next, Howard heads south to Charleston, South Carolina, where she meets up with renowned chef BJ Dennis to learn about the Gullah Geechee tradition of cooking with greens. Dennis explains the cultural significance of greens in the Gullah Geechee community and shares his family recipe for a traditional dish of collard greens and crab.

Moving west to Memphis, Tennessee, Howard explores the history of greens in soul food and meets with local chef Kelly English to cook up a dish of turnip greens and black-eyed peas. English shares his modern take on the classic pairing, which includes bacon-wrapped scallops and a black-eyed pea hummus.

Throughout the episode, Howard also delves into the health benefits of greens, including their high levels of vitamins, minerals, and antioxidants. She takes viewers on a visit to a community garden in Durham, North Carolina, where residents come together to grow their own greens and other vegetables.

As always, Howard incorporates her own personal experiences and family traditions into the episode. She recalls memories of helping her grandparents pick and prepare greens as a child, and shares her own recipe for a unique take on collard greens with bacon and vinegar.

Overall, It's a Greens Thing is a fascinating exploration of the history, culture, and culinary significance of greens in southern cuisine. Through interviews with experts and hands-on cooking demonstrations, Vivian Howard provides a thorough and engaging look at this essential ingredient and its enduring role in southern foodways.