Bacon grease, smoked neckbones or hocks, jowl bacon, some vinegar and hot peppers, chicken stock, onions or garlic.
I swear folks know nothing of cooking greens and veggies. Kale, collards or any type of greens is fine eating if you add enough bacon grease. LOL
I have to spend a Wintah in the South and catch up on cooking collard greens and kale…that sound delicious. I’ll give the South that…they have great tasting food…I think…Nevah been there. But I could see myself ,eating my way through Louisiana,Mississippi, Alabama and Georgia
You're more than welcome, anytime.
To me the beauty of most Southern cooking isn't fancy ingredients. It's the making do with a little of nothing and making it good.
Corn meal ain't much more than ground stock feed but a little buttermilk, some bacon grease salt and soda and you got cornbread.
Field peas was originally stock feed but dried peas a hambone some stock and onion maybe a pot of hot pepper or a handful of okra and you got solid sustenance.
Yard bird ain't much to look at but some flour and seasoning and and fry it up.
One thing I try to do when trying other cultures cooking is to seek out a try what the common folks eat.