Collard greens and BACON... who doesn't love bacon... bacon makes everything better... I could go on and on, but unless you're a person who doesn't eat pork, bacon rules. In true New Orleans style the collards would have been made with pulled pork... but I didn't have the right cut to make that dish so these collards were served alongside pork tenderloin seared in the cast iron to a tender and juicy medium rare.
This past week we enjoyed dandelions greens... bok choy and today, collards. All those lovely stems went into my vegetable soup pot for a nice warming prelude to the main course. I discovered a while back that if I saved the skimmed drippings from my roasted chickens, it made a delicious pot of soup when diluted with either water or wine. Why not... the goodness from the chicken and all it's flavorings dripping into the pan make a fabulous soup base.
The winds were calmer today here in the Big Apple as Arthur seems to be veering off into a storm for the fishes... so glad... between the pandemic... the killer hornets 🐝... the protests going on all over the country... a hurricane is the last thing we all need right about now.
How was your day? And what's on your plate?
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