Green and Greens

I probably should save this post for St. Patrick's Day - it's all about green, albeit the wrong green for St. Patty. I've been trying all kinds of different vegetables this winter, hoping to hit on some new favorites to spark up our winter menus. Inspired by the poached egg on collard greens and spuds that I enjoyed in SOCA a couple of weeks ago, I decided to try collard greens again this week.

According to my foodie friends and to most of the online recipes I consulted, collard greens need a long, slow cooking to bring out their best. I lucked into some green garlic last time I was at the farmer's market, so I thought to add three or four spears of that as well. I sautéed the sliced garlic in a little bacon fat, then added the greens to wilt them and enough chicken stock to cover them halfway. Covered the pot and left it to simmer quietly for about an hour, just returning to stir them around about halfway through the cooking time.

Honestly, I think they could easily stand up to a stronger garlic flavor - they are pretty muscular greens and tended to overwhelm the mild green garlic. And, served with ham, they would have been better than next to my roasted chicken. My Beloved didn't finish his, a sure indication that this is a green he would prefer that I fixed when he's away on business. However, I thought it was good in that homey, soft, seriously cooked way that greens often seem, when the first bright color has given way to a green reminiscent of kelp or Army vehicles.

I plan to use the rest of the broth to make soup, perhaps adding some ham to that concoction; that sounds good in my head. Hope it will be - and that My Beloved will be on a business trip when it makes its debut.