Leafy greens are important foods in African American history. Families have cooked greens like collard, mustard, and turnip for many years. These foods are often made at home and shared during meals. Today, people are showing renewed interest in these traditional dishes. Chefs and writers help explain why these foods matter.

In Georgia, a famous chef uses these greens in restaurants and food events. Her work helps people learn about food history in a simple way. Food events make culture more visible to the public. Books about traditional cooking are popular again. These foods help families connect with the past while being enjoyed today.