Michelle Francine . Sweet Collard Greens

Hello, and welcome to ‘The Voice Kitchen’ podcast:  Where Recipes and Voice Talent Blend!  I’m your host, Cheryl Holling.  

From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes!  You don’t have to be a VO to tune in to The Voice Kitchen so let’s get cookin!

It’s good to be back after a summer break with a fresh menu of VO Chefs and their wonderful recipes. I hope you enjoyed our last episode where VO Chef, Billie Jo Konze, shared her Caramel Banana Cake! If you missed that yummy episode, then I highly encourage you to give it a listen.

Today’s VO Chef, Michelle Francine has worn many hats such as a Digital Media Gladiator, a Global Learning Strategist and Portfolio Manager, and has over a decade of experience at Adobe, leading initiatives that have shaped the future of digital learning—managing massive curriculum portfolios, and weaving in cutting-edge tools like AI, gamification, and empathy mapping to drive impact; looking forward to finding out what those are!

She’s also the CEO and voice talent behind Michelle Francine Productions, lending a smooth and authentic voice to eLearning, audiobooks, and marketing content for clients worldwide. Add to her list of accomplishments is that of a fellow podcaster with her ‘Seen. Heard. Imagined. podcast of which I’ve had the great pleasure of being a guest on.

Michelle’s love of storytelling and connection is evident in all of her work, including her cooking.

Hailing from, N. California, and currently residing in Memphis, TN, Michelle taps into the soul of her Southern roots as we talk about her family’s recipe for sweet collard greens, the lessons she’s learned around the dinner table, and how the skills she’s honed in learning design, innovation, and voiceover actually connect back to food and culture. I have no doubt this is going to be a delicious conversation—so let’s dig in as I welcome Michelle Francine Anderson into the Voice Kitchen…

Classic Southern Collard Greens Recipe

Ingredients:

• 2 bunches collard (or mustard) greens, coarsely chopped

• 2 lbs collard greens (or a mix with mustard greens), cleaned and chopped
  
  

• 1 smoked ham hock (or 4 slices thick-cut bacon, chopped) 8 ounces diced bacon pieces 

• 1 large onion, chopped
  
  

• 3 cloves garlic, minced  = 1 tablespoon minced garlic

• 6 cups chicken broth (or water + bouillon) 4 cups beef broth

• 1 tsp red pepper flakes (optional)¼ teaspoon red pepper flakes, or to taste

• 1 tsp salt (to taste) ¼ teaspoon salt

• 1 tsp black pepper (to taste)¼ teaspoon ground black pepper

• 2 tbsp apple cider vinegar

• 1/2 cup of brown sugar (3/4 - 1 cup of mustard greens) 

Instructions

1. Clean and prep the greens. Fill a sink or large bowl with cool water. Add the greens and swish them around to loosen dirt. Repeat this process until the water runs clear. Remove the tough center stems and roll the leaves into tight bundles before slicing them into ribbons.

2. Sauté aromatics. In a large Dutch oven or pot, heat the oil over medium-high heat. Add the diced onion and cook until soft, about 5 minutes. Add the minced garlic and red pepper flakes and cook for another minute until fragrant.

3. Create the cooking liquid. Pour in the broth and add the smoked meat. Bring the liquid to a boil.

4. Add the greens. Add the prepared collard greens to the pot in batches, stirring to wilt them and make room for more. The large volume of greens will cook down significantly.

5. Simmer. Reduce the heat to a simmer, cover, and cook for 1 to 2 hours, or until the greens are tender. Stir occasionally.

6. Season and finish. Remove the ham hock or turkey leg. Shred the meat and return it to the pot. Stir in the vinegar, then season with salt and pepper to taste. Serve warm with the flavorful "pot likker," the cooking liquid at the bottom of the pot.

   Quick-sautéed collard greens

   For a faster side dish, this method cooks collards in minutes. 

   Ingredients

   • 1 bunch collard greens, cleaned and thinly sliced

   • 1 tbsp olive oil

   • 2 cloves garlic, minced

   • 1/4 tsp crushed red pepper flakes (optional)

   • 1 lemon wedge

   • Salt to taste

To contact Michelle or listen to her podcast Seen . Heard . Imagined.: 

https://www.youtube.com/@seenheardimagined

Business email Address: [e-mail]

Business website(s): www.michellefrancine.com

If you're a voice talent and would like to join me as a guest, email me at: [e-mail]

Follow me on Instagram @thevoicekitchen

I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:

Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.

Outro music specific to this episode: 'Cornbread and Greens' by Cupid (featuring Big Pokey)

Intro/Outro Music: 'Jazzy Cooking Show' by FMT

Thank you for listening. Remember to like, follow and share!

I look forward to welcoming another VO chef in the next episode of 'The Voice Kitchen'. 

Please remember to Like, Follow and Share as it's be greatly appreciated!