I would very much like to have the recipe for Daniel Porubiansky's delicious greens at Century House Tavern. They were, indeed, memorable. In fact, I have lovely memories of the food, the wonderful old building that houses his excellent restaurant, and of Daniel himself—what a warm, welcoming man he is in addition to being a talented chef. — Pat Penn, Atlanta
Every week Century House Tavern makes batches and batches of collard greens, 15 pounds at a time. Their customers just can’t get enough and it’s so delicious they order it by the quart for their holiday meals at home. We’ve cut the recipe down to a fifth of one of their large batches.