"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 2 teaspoons Worcestershire sauce Grated zest and juice of 1 lemon 2 large egg yolks ½ cup mayonnaise"
Crispy fish cakes combine soaked salt cod, potato, onion, garlic, curry, Worcestershire, lemon, egg yolks, and mayonnaise for richness and binding. A slow-simmered tomato sauce uses olive oil, onion, garlic, salt, and crushed tomatoes to accompany the fish. The Birmingham greens salad dresses tender mustard and turnip greens with an olive oil, apple cider vinegar, shallot, sorghum, and Dijon vinaigrette, finished with pecans for texture. Collards, mustards, and turnips provide varied flavors—large leaves, peppery notes, and slight bitterness—rooted in long-standing Southern and African American culinary traditions.
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