Black History Month

Greater Phoenix is home to several Black-owned businesses bringing generations of culture and character to our neighborhoods. We encourage you to celebrate and patronize these businesses that deliver a spirited touch of Black heritage.

In honor of Black History Month, we celebrate these small businesses and encourage you to check them out.

• Mrs. White’s Golden Rule Cafe 
• Tiger Mountain Foundation - Community Garden
• Project Roots AZ
• Chic Chef
• Sweet Magnolia Smokehouse
• Desert Island Eatery
• ATL Wings
• Topnotch Island Flavor Kitchen
• Latha Phx
• PhxSoul
• AZ Black Chamber of Commerce 

1) The Prophets by Robert Jones Jr.

2) Caste: The Origins of Our Discontents by Isabel Wilkerson

3) The Burden: African Americans and the Enduring Impact of Slavery edited by Rochelle Riley

4) The New Jim Crow: Mass Incarceration in the Age of Colorblindness by Michelle Alexander

5) Blessing the Boats: New and Selected Poems by Lucille Clifton

6) Harlem Shuffle: A Novel by Colson Whitehead

7) Martin Puryear by Martin Puryear & John Elderfield

8) Vegan Soul Kitchen

Recipe from Jocelyn Goodwin, RN, MSN PVCC Nursing Faculty

This Collard Greens Recipe uses a Pressure Cooker.

Ingredients

2 lbs. clean and shredded (roll leaf and cut) collards. (rinse and spin dry)
4lbs smoked turkey necks or turkey leg
¼ lb. diced thick sliced bacon
1 small onion diced
Garlic (about two cloves)
2 cups of chicken broth
2 middle sized jalapeno peppers

Steps

1. Brown bacon in pressure cooker on sauté.
2. Add onions and stir before bacon has completely browned.
3. Add garlic and stir.
4. Turn off cooker so you will not burn bacon, onion, and garlic mixture.
5. Remove the stem that is in the center of the leaf before washing and cutting greens.
6. Add chicken broth to the pressure cooker.
7. Add ½ of greens and place turkey on top of the greens. Add peppers.
8. Add the second half of collards and liberally sprinkle “Slap Ya Mama” seasoning.
9. Turn pressure cooker on high, lock the top and let greens cook for 30 minutes. Total time is about 50 minutes because the pressure cooker must build up pressure and “pop” the top/valve (about ten minutes).
10. Carefully open, place a clean kitchen towel over the top to “catch” the steam, so that you will not get burned from the safety valve.
11. Stir the greens if there are any bones from the turkey necks, remove them.
12. Remove jalapenos or dice cooked peppers and stir.
13. Enjoy the collards. Tastes great with cornbread and they are a great side dish for many meals.

I like coarse ground black pepper or red pepper flakes and garlic. I add to my taste before I close the top.