U.S. Vice President Kamala Harris isn’t just discussing her policies and plans for America as she campaigns for the upcoming election—she’s also sharing a bit of her culinary expertise. Recently, Harris revealed her secret ingredient for making collard greens to a group of people.
During a campaign stop in Savannah last week, the Democratic candidate explained how she prepares her greens, including an unconventional washing method.
Before diving into her recipe, Harris humorously mentioned that she used to wash her greens in a bathtub.
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“I have a friend who hosts a Christmas Eve party every year, and she always asks me to make the greens. I’m not lying when I say I made so many greens that I had to wash them in the bathtub. I’m telling you the truth,” Harris said in a video posted on social media.
When asked about her cooking method, the Vice President said shared:
“I slice up my garlic, but first, I chop up the bacon and get all that fat going. Then I add garlic, some chili peppers, a lot of water, and a little chicken stock, letting it cook for a while before putting the greens in. After that, I let it simmer for a couple of hours, then I add vinegar, and I cheat by adding a little Tabasco.”
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She concluded, “So that’s how I do my greens.”
Harris’s revelation about her secret ingredient and her unusual greens-washing method has sparked reactions online.
Many praised her for being a good cook, while others expressed skepticism. Critics found it odd that she would wash greens in a bathtub, with some accusing her of pandering. Commenters unfamiliar with washing greens in a sink argued that her story seemed far-fetched.
What to Know About Collard Greens
Collard greens (Brassica oleracea var. viridis) are highly nutritious, akin to “putting money in the bank.” They belong to the Brassica oleracea family, making them relatives of cabbage, Brussels sprouts, broccoli, and cauliflower. Collards are versatile and delicious, whether cooked or raw.
Most Americans associate collard greens with the American South and the African slave trade. While the cultural connections are significant, the history of collards predates the American South by several thousand years.
Food historian Michael Twitty explains, “Collards are not African; they are temperate and Eurasian in origin. However, their consumption, along with turnip, kale, rape, mustard, and other greens, reflects a healthy blend of West and Central African, Scottish, Portuguese, German, and other influences. Many culinary historians agree that the South’s green craze was supported by a taste for spring greens among Celtic and Germanic Southerners, but it was truly spearheaded by people of African descent.” – via Real Food Encyclopedia.
Below are some of the reactions to Harris’s video:
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