The Lowly Greens

The lowly green, mustard, kale, mustard, turnip, and collard, why has this beautiful family of vegetables been delegated to poor folks food. We associate it with low or no culture and this couldn't be further from the truth, for this is a noble set of vegetables that have nurtured many a generation. It may of started out as poor people's food, but now it is a gateway to fonder memories and and comfort on a cold fall night. I enjoy them the old fashioned way, mixed greens in a big pot with some garlic, smoked ham hocks or fatback, white wine, apple cider vinegar, crushed red pepper flakes and some Vidalia onion slow simmered for several hours and served with some fried chicken, ribs or brisket, some black eyed peas and some corn bread. But that is just one way to enjoy them, I have a served a lighter version on some of my menus, and this is how it goes. Soak and rinse the greens of choice in cold water, dry, remove the stem (ribs), julienne the leaves. In a hot saute pan put a touch of olive oil, some small diced pancetta, let render. Next a little minced garlic, julienned red onion, and the greens, saute until the greens are wilted and splash a little white whine and apple cider vinegar, touch of salt and crushed red pepper. Saute until tender and side with some sweet potato hash and oven roasted pork tenderloin...those recipes available upon request...so enjoy greens of all sort, seek them out and until next time...