So I was at the market today. The Farmers one.
And I found some amazingly luscious collard greens. 5 huge stalks of the lovely vege. And it only cost me $3. What a deal :)
Anyway after coming home, I stripped a few of the leaves and just decided to taste one of them to gauge what the whole would be like. A herbal bitterness, not too strong. An aftertaste of something peppery. And throughout something underlyingly sweet.
Anyway I followed traditional Southern cuisine guidelines and made a delicious stewed collard green special with it. BACON. SUCH DELICIOUS BACON!
:p
Yus bacon. That quintessential ingredient. So amazing. So delicious. And the perfect blend of fat and salt to make most any dish more awesome.
In this case the herbal bitterness I previously mentioned is calmed by the sea salt I splashed in and works exceedingly well with the rich fattiness of the bacon. The only thing more appropriate I suspect would have been using fat salt pork. And if I had some simply lying around I would have definitely tried to use it...
Ah well meal was good. And still have 3 large stalks to cook up later this week. We'll see how I decide to make them.
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