Soul Kitchen's Signature Catfish Coated with Pecans and Sides
When asked for a signature recipe, King obliged with an outline of the catfish dish:
As for the side dishes that complement the catfish, King pointed out that their stewed collard greens were vegetarian, unlike the typical Southern-style greens cooked with ham hocks. King stews the greens for several hours until tender, with red pepper flakes, brown sugar, vinegar, and whole coriander seed. The other side dish, black-eyed peas, takes only a half hour or so: she cooks them with cinnamon, garlic, and red pepper flakes. For all dishes, she said, salt and pepper to taste.
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