- By C. W. Cameron For the AJC
From the menu … Century House Tavern, 125 E. Main St., Woodstock; 770-693-4552. centuryhousetavern.com
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.
In our photo, the greens are shown with their traditional Century House accompaniments, Springer Mountain Farms fried chicken and white gravy. Porubiansky takes pride in sourcing his ingredients locally whenever possible. The collards in this photo came from the Stewarts at Rockin’ S Farm in Free Home in Cherokee County.
Even confirmed collard green haters will enjoy them when cooked this way. When testing the recipe everyone who tried them loved the combination of tart vinegar, sweet maple syrup and bitter greens. Enriched with the porky goodness of bacon and the richness of butter, what’s not to love?