Alkebulan Moroski has never eaten pork in their life, but they know that a good Southern green needs a little meat — or, at least, something very similar. “You won’t find a plate of vegan greens in the south,” Moroski said. “Almost all greens have ham hocks in them, that was a tricky flavor to replace. So I made a seitan-based meat, with a whole bunch of secret spices… the major thing was figuring out how to replace the flavor of the ham hocks, and the greasiness that meat imparts on it. You don’t want to feel like you’re eating wet leaves.”
Moroski — who grew up in Jackson,
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