For many southern families, the holiday season wouldn\’t be complete without collard greens. The collard plant goes back hundreds of years. It\’s part of the cabbage family like kale. In the United States, some refer to collards as the cuisine of slaves. But times have changed. Today fresh collard greens are considered a popular vegetable crossing race and culture. And it\’s not hard to find a pot of this popular leafy vegetable on an upscale restaurant\’s stove. And yes, it\’s still at Grandma\’s house. WUNC\’s Leoneda Inge reports.
AWARD WINNER: This story won a 2004 Best Use of Sound Award from the Radio and Television News Directors Association (RTNDA) in the Southern Regional Edward R. Murrow Awards.