Like many other African Americans born in the United States, I have deep southern roots running through my veins.

Even though my grandparents migrated west from New Orleans long before I was born, my soul still feels a strong connection to NOLA’s cultures.

I have food too thank for that.

Louisiana zest is truly unique and recognizable comprised of hints of French, Spanish, Italian, African, Native American, Cajun, Chinese and Cuban flavors.

Growing up, there was always a delicious aroma coming from the kitchen that could be smelled from down the street. Memories of sneaking small – okay big – samples of everything from fried okra to jambalaya before the table was set for dinner comes to mind.

Many classic soul food – food traditionally prepared and eaten by African Americans of the Southern United States – dishes served throughout African American households today all over America have a roots buried in southern culture.

The term “soul food” originated in the 60s when the word soul was widely used to describe African American culture.

Although the term was coined in the 60s, the style of soul food cooking can be traced back to the era of slavery.

Slaves were forced to be inventive when it came to feeding their families. Slaves had vegetables grown for themselves and only the leftovers and undesirable cuts of meat given to them from their masters.

Creating something out of nothing is a huge understatement when faced with the tasty soul food dishes present today.

Dishes like black-eyed peas, fried catfish, collard/mustard/turnip greens, cornbread, grits, macaroni and cheese, and sweet potatoes – the list can go on forever – are the staples of southern soul food cuisine that so many enjoy all over the world.

“While all soul food is southern food, not all southern food is ‘soul.’

– Bob Jeffries

Citrus Collards with Raisins Redux – Oprah Magazine’s healthy soul food recipe

Ingredients

1 Tbsp. and 1/2 tsp. sea salt

2 large bunches collard greens , ribs removed, cut into strips, rinsed and drained, about 12 cups

1 Tbsp. extra-virgin olive oil

2 cloves garlic , minced

2/3 cup raisins

1/3 cup freshly squeezed orange juice (from 1 orange)

Directions

In a large pot over high heat, bring 3 quarts (12 cups) water to a boil and add 1 tablespoon salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened. Meanwhile, prepare a large bowl of ice water.

Remove the collards from heat, drain, and plunge into the bowl of cold water to stop cooking and set the color. Drain, gently pressing the greens against the colander.

In a medium-size sauté pan, combine olive oil and garlic. Sauté for 1 minute on medium heat. Add the collards, raisins, and 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently.

Add the orange juice and cook for an additional 15 seconds. Do not overcook (collards should remain bright green). Season with additional salt to taste if needed and serve immediately.