|Khadijah at the #MAPfarmstand|
Hi my name is Khadijah Hussein and I’ve been working with MAP for two summers and two school years. This is the second summer I’ve been working as a Mobile Market Specialist for MAP.
The Mobile Market Specialist is an interesting position. As a Mobile Market Specialist I work at the farm stand on Monday through Thursday, from 3pm-8pm. I sell varieties of fruits and veggies like mixed kale, collard greens, cucumbers, onions, watermelons, sometimes cherries, and more! I have the responsibility of good customer service and bringing fresh and healthy food to local neighborhoods, that are food deserts, which is generally MAP’s mission.
Working with the different customers amazes me in all different kinds of ways. Just recently, I met this amazing lady at Gerard Place who taught me how to make collard greens. She told me to chop the collards, wash them very well with water, boil them until they were cooked real nice, put oil in a pan, make sure the oil gets hot, add onions and fry them up, then put the greens in. Finally, she said to season the greens with garlic, salt, and whatever spices satisfy your taste buds, and then add it to smoked chicken and YUM! YOU’LL LOVE IT!
Two days later, I decided to buy some collard greens and take them home to make the recipe for my family. I followed her steps and my family loved it! Even my mom said it was great!
It’s always nice to work with friendly people like her that are patient enough to answer the questions you have for them when we are curious. All the customers are very nice, but this lady impressed me so much! Thanks to her, now I know how to make collard greens.
Khadijah’s Gerard Place Collard Greens Recipe
1 bunch collard greens
2 Tbls oil (any oil, vegetable or cooking)
One small onion
½ tsp salt
1 Tlbs yellow curry
14 drumsticks chicken
- Prep and fry chicken, then set aside
- Chop the bunch of collards and wash them well
- Boil the collards until they’re well done
- Chop the onion
- Heat oil in a large pot and add onion, fry for 30 seconds
- Add collards to the pot and cook for 5 minutes, while mixing constantly
- Add salt and curry to taste (you decide how much of your own extra seasonings you would like to use)
- Mix in chicken and stir
- Serve hot with rice