Peanuts don’t belong in collard greens - period.
The Twittersphere went into a tizzy Thursday after Whole Foods posted an image and recipe with the offensive legumes.
— Whole Foods Market (@WholeFoods) January 14, 2016
Less of a culinary misstep, the outrage was spurred on by the idea that the bourgeois grocer is gentrifying the leafy green --a stable of African American cooking. (Have we learned nothing from #GuacGate that peas don’t belong in guacamole after the New York Times suggested this twist on the classic?)
— Shawn DeRay (@DeRay_Shawn) January 15, 2016
boycotting Whole Foods b/c they suggested folks put peanuts in their collard greens..
— New Yr, Same Ant (@the_rANT_) January 14, 2016
Whole Foods tellin us to put peanuts in the collard greens. pic.twitter.com/7jv9lgGw1V
— нe нaтe мe (@HitDaBoogieZ) January 14, 2016
The origin of collard greens, which is a member of the cabbage family, goes back to prehistoric times and historians say the greens were a favorite of Greeks and Romans.
But the vegetable took its place in American cuisine in the 18th century when slaves brought the dish with them from West Africa.
The proper way, of course, is to cook them: simmered with pork fat or smoked bacon and served with a vitamin-rich au jus, perfect for cornbread dunking.