Supper last evening…
Grilled pork chops, sweet potato casserole, and collard greens. The missus and a couple of friends are providing lunch today for a local Alzheimer’s group and the casserole and greens will be a part of that. She fixed some extra, so we got to enjoy it as part of the evening meal.
If I do say so, the collards were pretty dang good. We’ve sort of stumbled on a different way of seasoning that we really enjoy. Traditionally, I’d start with smoked bacon, rendering it in the pot and then wilting the greens in it before covering with water and adding salt, sugar, cider vinegar, and pickled jalapeños. The last time I prepared them I had no smoked meat, so I used a big TBSP of jarred ham bouillon. Was out of cider vinegar and replaced with red wine vinegar. The flavor was pretty amazing with a little bite and no bitterness. That’s now our go to prep for collards and turnips. The only thing lacking was some good cornbread for the pot liquor.