The story behind Mother Ware’s collard greens
Jacqueline Ware was born and raised in Brooklyn, New York, in 1935. One of eight children—seven sisters and a brother—Jackie learned to cook by watching her mother and grandmother prepare family meals. Like many treasured family traditions, recipes were passed from one generation to the next through observation, practice and instinct rather than written instructions.
The story behind Mother Ware’s collard greens
Within the Ware family, each sibling became known for a signature dish. Jackie earned a reputation for her exceptional potato salad, collard greens and fried chicken. Alongside her love of cooking, she is also an accomplished painter and keen gardener. She now lives in New Jersey with her husband, Bill Ware Jr., and enjoys time with her children and grandchildren.
What is Soul food?
Soul food is deeply rooted in family, culture and community. Many recipes are closely guarded and rarely written down. Instead, cooks rely on experience, taste and intuition, measuring ingredients by hand rather than with cups or spoons. Every family adds its own unique touch, creating recipes that become part of their culinary heritage.
Traditionally, many soul food dishes were prepared with lard, pork fat or ham hocks to add richness and flavour. Jackie honours those traditions while embracing a lighter approach. Instead of using pork fat, she prepares her collard greens with smoked turkey wings or a flavoursome chicken broth, creating a dish that is every bit as satisfying while reducing saturated fat.
Are collard greens healthy?
Collard greens are a nutritional powerhouse, providing dietary fibre along with vitamins A, C and K, folate and plant compounds that support a balanced, healthy diet. This recipe celebrates both the rich cultural heritage of Southern cooking and the simple pleasure of nourishing food shared around the family table.
What botanical family do collard greens belong to?
Collard greens (Brassica oleracea Acephala Group) belong to the Brassicaceae family, also known as the mustard, cabbage or cruciferous family. This diverse botanical family includes many of the world’s most nutritious vegetables, prized for their versatility, flavour and abundance of health-promoting plant compounds.
Botanically, collard greens are classified within the kingdom Plantae, order Brassicales, family Brassicaceae, genus Brassica and species Brassica oleracea. They belong to the Acephala Group, a collection of leafy brassicas that produce large, open leaves rather than forming a compact head.
Although they look quite different, collard greens are the same species as kale, cabbage, broccoli, cauliflower, Brussels sprouts, kohlrabi and savoy cabbage. These vegetables have all been selectively cultivated over centuries to enhance different characteristics, from leafy greens to flower buds and swollen stems.
The name Acephala comes from the Greek words meaning “without a head”, referring to the loose-leaf growth habit of collard greens and kale. Unlike traditional cabbages, which develop a tightly packed head, collard greens produce broad, tender leaves that can be harvested continuously throughout the growing season.
FAQs
What are collard greens?
Collard greens are leafy vegetables from the brassica family, closely related to kale, cabbage and broccoli. They have a mild, earthy flavour and become tender when cooked.
Can I substitute kale for collard greens?
Yes. Kale, cavolo nero or even silverbeet can be used if collard greens aren’t available, although each has a slightly different texture and flavour.
Are collard greens healthy?
Yes. They’re naturally rich in fibre, vitamins A, C and K, along with folate and other beneficial plant compounds, making them a nutritious addition to a balanced diet.
How should I serve collard greens?
Serve them alongside grilled fish, roast chicken, legumes or whole grains, or enjoy them as a wholesome vegetable side.
Mother Ware’s Collard Greens
- Total Time0 hours
- YieldSerbes 6 as a side 1x
Soul food recipes are often fiercely guarded by families. Children learn from their parents and grandparents by watching them closely in the kitchen. Recipes are rarely written down and cups, bowls, spoons and other measuring implements are never used. Everything is made to taste.
Ingredients
Instructions
- Lay collard greens on top of each other, (no more then 4 at a time) roll and then cut in half with a knife
- Cut even smaller if you have large leaves. Line the bottom of a large stock pot with the bacon
- Cook on medium heat until done, obtaining as much bacon grease as possible
- Add the water to the stock pot and the grease and bring to a boil. Now add the 1/2 of the chopped onion, ham hock, pepper and salt to taste. Let mixture boil for 10 minutes
- Add the collard greens, other half of the onions and more salt and pepper to taste if desired to the stock pot
- Rapidly boil for 45 minutes. Reduce heat and let simmer for 4 hours. Serve with green onions
Notes
Jacqueline Ware was born and bred in Brooklyn, New York in 1935. One of seven sisters and a brother, Jackie learnt to cook watching her Mother and Grandmother in the kitchen. All the sisters in her family specialise in one or two particular dishes. Jackie’s is renown for her potato salad, collard greens and fried chicken. An accomplished painter and gardener, Jackie now lives in New Jersey with her husband Bill Ware Jr. She has two daughters, a son and three grandchildren.
Soul food recipes are often fiercely guarded by families. Children learn from their parents and grandparents by watching them closely in the kitchen. Recipes are rarely written down and cups, bowls, spoons and other measuring implements are never used. Everything is made to taste.
Back in the day, most soul food dishes were made with lard or pork fat and consequently extremely high in fat. Jackie Ware’s Grandmother used to cook her collard greens with ham hocks and her Mother used “fat back”, (the fatty part of a pig’s back) but Mrs Ware cooks her collard greens with smoked turkey wings or in chicken broth – much healthier and just as tasty. Collard greens are an excellent source of iron.
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