Give Me A Garden and a Fire

How Growing Food Keeps Me Sane

From Left to Right: Cabbages and Collard Greens

If you ask me to bring a dish anywhere, nine times out of ten, you’re getting collard greens. Leaves will be torn from their stalks the morning before, stalks snapped into three pieces, both simmering for hours on the stove with a hunk of meat for seasoning. The first thing you’ll notice is the smell-savory, slightly spicy, powerful. Promising satiation and a…