Tonight's was bacon (instead of olive oil) and collard greens instead of kale.
Bacon is very nice. I may have to explore the gamut of cured pork bits. I left the bacon in, but I think crisping it up, setting it aside, and using it as a garnish would be bodacious.
I can make it vegan, avivore (chicken stock), or trafe. I like them all. I think the combination browned onions and vinegar pulls them all through.
I think collard greens might have a narrower window of cook times. The interval between too tough and too slimy looks like a smaller target with collard greens than with curly kale or dino kale.
In leftovers, the bacon is a good thing.
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Tonight's was bacon (instead of olive oil) and collard greens instead of kale.
Bacon is very nice. I may have to explore the gamut of cured pork bits. I left the bacon in, but I think crisping it up, setting it aside, and using it as a garnish would be bodacious.
I can make it vegan, avivore (chicken stock), or trafe. I like them all. I think the combination browned onions and vinegar pulls them all through.
I think collard greens might have a narrower window of cook times. The interval between too tough and too slimy looks like a smaller target with collard greens than with curly kale or dino kale.
- mark 4-04-2013 6:52 am
In leftovers, the bacon is a good thing.
- mark 4-04-2013 8:21 pm [ comments]