Coconut-Braised Collard Greens

In the South, collards are a must. Nina Compton created this side dish for an event at Dooky Chase’s, the iconic Creole restaurant shaped by chef Leah Chase, the true queen of twentieth-century Creole cooking. She transformed the 1940s autonomous sandwich shop owned by her husband’s family into a fine dining restaurant that celebrated elegance in Black Southern cooking, and she did it from the height of Jim Crow until she passed at the age of ninety-six in 2019.