North American cuisine features a blend of influences from all around the world. Certain regions of the United States and Canada may be as well-known for their local cuisine as they are for their geographic points of interest.

 

Soul food is a type of cuisine that traces its roots to the rural southern United States. But the growing popularity of soul food has helped spread this beloved cuisine to some unlikely places, including urban centers in the northern United States.

 

Although soul food has been popular for decades, the term "soul food" did not become part of the lexicon until the 1960s. Some sources indicate soul food was first given its name in 1962 by civil rights poet and activist Amiri Baraka.

 

Soul food is often described as traditional, down-home, Southern cooking. Although fried components and carbohydrates may be the first things that come to mind when people think of soul food, many healthy ingredients, including a bevy of vegetables, also turn up on soul food menus. In fact, many soul foods are vegetarian-centered, featuring ingredients like okra, hot peppers, yams, and field peas. Various greens, such as kale, mustard, pokeweed, and collards, also feature prominently on soul food menus.

 

Cornmeal, beans and pork are other staples of soul food cooking. Many parts of the pig are used so there is little waste. Onion, garlic, bay leaves, salt and pepper are common seasonings found in soul food.

 

While soul food originated in the southern United States, popular soul food restaurants can be found in major cities all over the country. Visitors to Chicago, New York, New Orleans, Los Angeles, and Washington, D.C. can find soul food restaurants in each of these cities.

 

Home chefs who want to dabble in some soul food cooking can experiment with collard greens recipes. Collards are a leafy plant in the same family as cabbage, broccoli and kale. Collard greens are known for their thick, slightly bitter leaves, and are a good source of fiber and vitamin C.

 

To prepare collard greens: In a stockpot, saute^a a large, chopped sweet onion in some bacon grease, until translucent. Add around 3/4 pound of chopped smoked ham and 6 cloves of finely chopped garlic. Add 3 pounds of fresh collard greens, washed and trimmed. Cover with 32 ounces of chicken broth. Season with salt and pepper and 1/3 cup of apple cider vinegar. Simmer for 2 hours or to desired tenderness of the greens.

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