Serving up Homegrown’s Perfect Southern Collar Greens with bacon and turnips!
The first time I walked into Asheville’s Homegrown restaurant I was struck with an impression of comfort, compassion, and honesty.
Some things are hard to explain, but after sitting down with owner Miki Kilpatrick, it all became clear.
Asheville locals Greg and Miki Kilpatrick opened their first business in 2007. Their catering company, Saffron, has been serving up regional flavors for the past four years. Yet a bigger dream awaited; one with walls and tables of their own.
Homegrown opened its doors October 4th, 2010, serving up farm-conscious food with southern flare. Within the first week their dining area was packed and their patrons list continues to grow.
Chef Greg focuses on using only ingredients that support our community. They say it’s a philosophy that stems from a Mediterranean way of living; to cook with simple ingredients that are in-season, available, and affordable.
Their goal is to take food the shortest distance from the farm to the table.
Miki shared a deeper goal of helping provide a stable market for our local farmers to sell their harvest, that is, all of their harvest.
She brought up the point that pesticide-free, vine-ripened produce doesn’t necessarily mean “pretty.”
Being in the food industry for many years, she’s watched restaurants take only the most attractive produce, leaving farmers with excess they may have a hard time selling.
Restaurants that want to have regional farms provide their food, need to consider that ugly tomatoes make just as tasty a sauce as flawless tomatoes.
Buying local produce that is “B” quality in appearance, keeps the cost down, and still allows Homegrown to use the freshest possible ingredients.
Miki wants to build a market that uses the surplus, reduces waste, and keeps farmers on their land doing what they do best.
She stated with conviction, “Homegrown will never be a profit-driven business.” Of course they want to provide for their little ones. Of course they want their restaurant to flourish, but they are driven by a greater desire to build sustainability throughout Western North Carolina.
Today’s Perfect Southern Collard Greens are straight off the menu at Homegrown. They are hearty, rich, and comforting. Just how grandma used to make them.
- 3-4 strips bacon, chopped
- 1 medium onion, chopped
- 2 cloves chopped garlic
- 2 turnips, peeled and diced
- 2 bunches collard greens (large), stems removed and cut into 1 inch ribbons
- 2 cups chicken stock
- 2 cups vegetable stock
- Pinch of nutmeg
- Salt and pepper
Place a large pot over medium heat. Render the bacon with the onions, garlic, and turnips until the onions are translucent, 5-8 minutes. Then add the collards and sauté another 10 minutes.
- Add the stock, bring to a boil. Reduce and simmer for 30 minutes. Season with nutmeg, salt and pepper to taste.