Add the chopped kale to the pot of lentils, and let the residual heat soften and wilt the hearty green.

My father's parents were from Georgia.And I always tell people we didn't get bucolic summers, all we got was the food.. Amethyst Ganaway, chef and.

I don't think enough people acknowledge Ms. Erwin and the legacy she's created.To me, she's a representation of Lowcountry and Gullah Geechee life and how it looks outside of the scope of the South.People get fixated on Charleston or Savannah or maybe one of the islands they know of, but forget that like Blackness, being Gullah Geechee isn't a monolith.

People left and migrated and moved around and still carried on the traditions and culture and somehow she gets left out of the conversation in this recent resurgence of people acknowledging and "loving" the culture.I think her food specifically also shows the nuances in our culture.

I often get asked, "What's a traditional Gullah Geechee meal?"

and what does that even mean?1 tablespoon kosher salt, plus more for seasoning.

5 1/2 tablespoon plus 1 teaspoon extra-virgin olive oil, divided.1 pound mixed mushrooms, cut into bite-size pieces.

1 pound asparagus, trimmed and cut into 1-inch pieces.1 tablespoon fresh lemon juice.