Growing up in a Southern family, collard greens, homemade cornbread and scrapple were mainstays of the family dinner table. As a kid, I used to order the veggie plate at Cracker Barrel on the annual family trek to Florida or other summer getaways. Collard greens, dumplings, and fried okra were my go-to’s. I remember the waitresses asking in concerned, cool-aunt tones, “Is that all you want, honey?” I may have been a finicky eater, but southern sides I’ve always loved.
Greens of all variety are still a favorite, and I made up a little stir-fry for lunch this weekend.
Healthy lunch while planning our flower and vegetable gardens
