As our climate changes, so will our diets. Fix’s Climate Future Cookbook introduces you to foods that show what sustainable, equitable, and resilient eating could look like. Do try this at home.

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January 2067

Our ancestors were brought to this land centuries ago. We grew alongside those stolen from distant shores unknown to us. With strong spines and deep roots, we endured the plantations together. And though there were those who called us trash and condemned us to the lower class, we cared for those who cared for us.

As the centuries marched on, as generations grew, as the planters abused the environment, as the environment abused them back, as the weather turned unpredictable, as drought and deluge became the norm, as other crops withered, we stayed rooted. We stayed resilient. We waited. We grew when we could.

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Those who had once shunned us saw us withstand the cursed storms they’d inherited, and they came to rely on the collard crop. Oh, how embarrassed their ancestors would be to see them bow to us. But bow they do. And though we are a proud plant, we scorn them not.

We’re a forgiving plant in an unforgiving world. We give our leaves freely to those who ask with kindness, drop an offering, take only what they need, and leave enough untouched that we may replenish ourselves, with virgin growth held up to the sky in prayer. 

We let them harvest our leaves to cast in pots with the offerings of other plants and animals, because they’re learning. From us, they’ve learned respect. They’ve learned repentance and resilience. They’ve learned that with a strong spine and deep roots, you can withstand anything.

Bowl of collard greens
Syris Valentine

Easy Seasoned Collard Greens

Yield: 4 servings

Time: About an hour

This recipe serves 4 people as a side dish. To serve it as a main dish, spoon the collards over a bowl of cooked rice. 

* * *

INGREDIENTS

  • 1 tablespoon olive oil 
  • ½ sweet onion, diced
  • 3 to 4 garlic cloves, minced
  • ½-inch piece of ginger, minced
  • 1 bunch collard greens (about 1½ to 2 pounds), washed and chopped
  • 2 cups vegetable broth 
  • ¼ pound plant-based ground sausage (or other meat of your choice), sliced or crumbled.
  • Seasonings of your choice, such as onion powder, garlic powder, sea salt, and black pepper

INSTRUCTIONS

  1. Add olive oil to a deep pot, warm over low heat, and add the onion, garlic, and ginger. Sauté until onions are translucent, 4 to 5 minutes.
  2. Add sausage and cook for 4 to 5 minutes, stirring occasionally. 
  3. Add the collards to the pot. Bring heat to medium and stir to mix. Cook for 4 to 5 minutes, stirring occasionally.
  4. Add seasonings and broth, and stir.
  5. Turn down heat to low and let simmer for 30 to 45 minutes, or until greens are done to your liking.

Recipe courtesy of Yeawa Asabi

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