via Daily Prompt: Tender
When it comes to food, the word “tender” has a different meaning in the South than in the North. Degrees of tenderness to which foods are cooked also vary between Blacks and Whites. Many Southern Blacks take great pleasure in simmering their green leafy vegetables until they are soft and to the point that they melt in your mouth. Their white counterparts also sometimes cook their vegetables until they lose their crispness, but with more bite than their African-American neighbors.
Collard, turnip, and mustard greens simmering gently in a crockpot on a rainy day gives the most comforting feeling to a Southerner. Some like it plush with ham hocks; smoked turkey necks or tails; or just the plain greens seasoned with onions and other spices. One of my church sisters in Atlanta divulged to me that collards are no good without a little vinegar. She does not believe in adding sugar to her greens although some cooks swear by it.
After the greens have reached their level of the desired doneness, they may be served with several starchy dishes. For most Southerners, corn bread is the best complement to this dish. Macaroni and cheese casserole is the ubiquitous side that pops up on just about every southern table on nearly all occasions whether it’s a baby shower or a Thanksgiving dinner – and it also goes well with greens. And by the way, there is nothing al dente about the noodles, rather variations of tenderness since that quality is more inviting to the southern palate.
Talking about taste, every restaurateur knows if he wants to add the finishing touches to his greens, he must place a tasty bottle of hot sauce on the table if he wants to have African-American customers coming back for more. Another thing that outsiders need to know is that whites and blacks in the south are not divided about food. They both appreciate and like their regional dishes.