Fish cakes and Birmingham greens were a hit at the Harlem EatUp! festival

"The green salad in this recipe calls for two types of greens, turnip and mustard. A mess of greens, whether they be turnip, collard or mustard, have been staples in the homes of African Americans for hundreds of years. Collard leaves are large; mustards have a slightly peppery taste; and turnips are a little bitter. Mashama Bailey, executive chef and partner at The Grey in Savannah, Georgia, is one of the most important chefs in the country."

"Tomato Sauce: 3 tablespoons extra virgin olive oil 1 small onion, finely diced 2 cloves garlic, minced ½ teaspoon kosher salt, plus more to taste 1 (15-ounce) can crushed tomatoes Fish Cakes: 1 medium (6-ounce) potato, peeled and cut in half 2 tablespoons vegetable oil ½ cup finely diced onion 2 cloves garlic, minced ½ teaspoon kosher salt ½ teaspoon curry powder 12 ounces salt cod, soaked, drained, and coarsely chopped"

Salt cod fish cakes are built from potato, salt cod, onion, garlic, curry powder, Worcestershire, lemon, egg yolks, and mayonnaise for a rich, savory patty. A tomato sauce is prepared by simmering olive oil with onion, garlic, salt, and crushed tomatoes until concentrated. The Birmingham greens salad combines extra virgin olive oil, apple cider vinegar, minced shallot, sorghum, Dijon mustard, salt, and pepper, then tosses with tender mustard and turnip greens and coarsely chopped pecans. Mustards are slightly peppery, turnips carry some bitterness, and collard leaves are notably large; these greens have deep roots in African American home cooking.

Read at Boston Herald