Celebrating National Soul Food Month

June marks the celebration of National Soul Food Month, a time to honor and explore the rich culinary heritage and cultural significance of soul food. This annual celebration offers an opportunity to delve into the history, flavors, and traditions that make soul food a cherished part of American cuisine. Soul food has its origins in the African American communities of the Southern United States. It is deeply rooted in the history of African slaves who were brought to America and had to create meals from the limited resources available to them.

Soul Food is known for its hearty and comforting dishes; collard greens are a must-have side dish, offering a savory, smoky flavor.

Here's a flavorful and spicy jerk collard greens recipe that you can enjoy. It pairs perfectly with an ice-cold glass of milk. If you’re lactose intolerant, try a glass of lactose-free milk with your greens. You’ll still get the delicious dairy flavor and 13 essential nutrients, just without lactose.

Jerk Collard Greens Recipe

Ingredients:

• 1 large bunch of collard greens, washed, stems removed and chopped

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1-2 tbsp of spicy or mild jerk sauce 

•  1 package of smoked turkey necks (about 8)

• 2 cups low-sodium chicken broth 

• 1 tbsp apple cider vinegar

• 1 tbsp Worcestershire sauce 

• 1 teaspoon onion powder

• Salt and black pepper to taste

Instructions:

1. Prepare the Collard Greens:

• Remove the thick stems from the collard greens and chop the leaves into bite-sized pieces. Wash and dry greens.

2. Cook the Aromatics:

• Heat the olive oil in a large pot over medium heat.

• Add the chopped onion and cook until it becomes translucent, about 5 minutes.

• Stir in the minced garlic. Cook for another 2-3 minutes, being careful not to burn the garlic.

3. Add the meat:

• Add the smoked turkey necks

4. Add the Collard Greens:

• Gradually add the chopped collard greens to the pot.

5. Simmer:

• Pour in the chicken broth and jerk sauce. Stir well and bring the mixture to a simmer.

• Reduce the heat to low, cover the pot, and let the collard greens cook for 1-2 hours, or until they are tender to your liking. Stir occasionally and add more broth if needed.

6. Season and Serve:

• Once the collard greens are tender, season with salt and black pepper to taste.

• Serve the jerk collard greens hot as a side dish or main course.

Nijya Noble has a passion for all things Fitness & Nutrition! Nijya is the owner of NK Fitness and Nutrition, LLC, where she is a private practice Registered Dietitian and fitness instructor. Nijya has a Bachelor of Science degree in Athletic Training from Bowling Green State University and a Master of Science in Nutrition, Healthspan, and Longevity from The University of Southern California. Nijya was previously the staff dietitian at Meta (Facebook) and The Ohio State University Wexner Medical Center. Nijya leads a CDC-approved virtual diabetes prevention program to help prevent the increased rates of diabetes within the community. Nijya has a social media community with over 30 thousand followers where she shares healthy recipes and nutrition tips. Nijya leads community nutrition and wellness programs and is the communications chair for the National Organization of Blacks in Dietetics and Nutrition. Nijya loves helping her clients reach their nutrition and fitness goals!

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