Nathan Hall is a cook who believes in preparing food in the traditional ways passed down to him by his grandfather, a former house slave in Louisiana. He is the author of Simple to Sublime: A Collage of Southern Cooking. Nathan share his favorite Southern food, how to make it and where to find it in Los Angeles.
Pecan Pie:
Maurice Snack N Chat
5068 W. Pico Blvd.
Los Angeles
323-931-3879
Collard Greens & Yams:
M&M
3300 W. Manchester Blvd.
Inglewood
310-673-5031
Crawfish, Creole & Etouffé:
Harold & Bell
2920 W. Jefferson Blvd.
Los Angeles
323-735-9023
Baked Turkey Wings & Dressing:
Aunt Rosa Lee’s Mississippi
2781 S. Western Blvd.
Los Angeles
323-733-8586
Collard Greens Recipe
3-4 bunches or 1 large bag of collard greens
1 tsp. salt
3 tbsp. oil
3 tbsp. red pepper flakes
1 large hamhock in 2-3 cups of water
Cook meat until tender, with oil, salt and red pepper flakes under medium heat. Add greens and simmer for 10 minutes.