Heat a large heavy pot over medium heat and add the olive oil or bacon drippings. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook 30 seconds more. Add the ham hock and collard greens, stirring until greens begin to wilt. Pour in the stock and bring to a simmer. Cover and reduce heat to low, simmering gently 30–40 minutes until greens are tender and flavors meld. Remove ham hock, shred any meat and return to pot if using. Stir in apple cider vinegar, season with salt, black pepper and red pepper flakes to taste. Keep warm until serving.

Fried Green Tomatoes (serves 4)

Bread and fry

Set up a dredging station: bowl of flour seasoned with 1/2 tsp salt and 1/4 tsp pepper, bowl of buttermilk, and bowl with cornmeal, paprika and remaining 1/2 tsp salt and 1/4 tsp pepper. Dip each tomato slice first in flour, then buttermilk, then press into cornmeal mixture to coat. Heat 1/2" of vegetable oil in a heavy skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Fry tomatoes in batches 2–3 minutes per side until golden brown and crisp. Transfer to a paper-towel-lined plate and keep warm in a low oven.

Macaroni and Cheese (serves 4)

Cook pasta

Bring a large pot of salted water to a boil and cook elbow macaroni until just al dente according to package directions. Drain and set aside.

Make cheese sauce

In the same pot, melt butter over medium heat. Whisk in the flour and cook 1–2 minutes to form a roux. Slowly whisk in milk and bring to a gentle simmer, stirring until slightly thickened, about 3–5 minutes. Remove from heat and stir in Dijon mustard, then gradually add grated cheeses, stirring until melted and smooth. Season with salt and pepper. Stir in cooked macaroni until evenly coated. If using, sprinkle panko on top and broil 2–3 minutes to brown, or transfer to a warm dish for service.

Candied Yams (serves 4)

Cook yams

Preheat oven to 375°F (190°C). Place sweet potato rounds in a baking dish. In a small saucepan, melt butter with brown sugar, maple syrup, orange juice, cinnamon and salt until sugar dissolves. Pour mixture over sweet potatoes, toss gently to coat, cover with foil and bake 25–30 minutes until tender. Remove foil and bake another 5–10 minutes to reduce sauce if desired. Finish with a pat of butter and serve warm.

Hush Puppies (serves 4)

Mix and fry

In a bowl whisk cornmeal, flour, baking powder, sugar and salt. Stir in diced onion. In a separate bowl combine buttermilk and beaten egg, then pour into dry ingredients and mix until just combined. Heat oil in a deep skillet or pot to 350°F. Using two spoons or a small scoop, drop rounded tablespoons of batter into hot oil and fry in batches until golden brown, about 2–3 minutes, turning once. Drain on paper towels and keep warm.

Black-Eyed Peas (serves 4)

Simmer peas

If using dried peas, drain soaked peas. In a medium pot, sauté diced onion and garlic in a little oil until soft. Add black-eyed peas and ham hock (or bacon), pour in stock and bring to a simmer. Cover and cook 45–60 minutes (less if canned) until peas are tender and sauce is slightly thickened. Season with salt and pepper and remove ham hock, shredding meat back into peas if used.

Finish & Serve

Plate three house-made sides of your choice (for example: collard greens, macaroni and cheese, and candied yams). Add a pat of butter to hot mac and yams and sprinkle chopped parsley if desired. Serve hush puppies and fried green tomatoes on the side with hot sauce available for those who want extra heat. Offer black-eyed peas warm as an alternate or additional side.