Collards are great plants but they aren’t looking too great in the snow. Even so, today I managed to clip a handful of young leaves. They were so tender, all they needed was a quick blanch to turn bright green and crisp. Yum.
And of course they were just a side to a batch of black-eye peas. Every time I eat them, I remember how amazed I was the first time at how good something so simple can be. This time I had goose broth to cook them in, and half a meaty ham shank, so they’re better than ever this year.
Now we’ve had our greens and peas and hocks and rice — all fueled up to face 2010.