by Heather Harris-Brady
I like spicy foods in the winter. After all one needs all the heat one can get! Especially when you face this 6-1/2′ snow pile every morning:
It’s enough to make any girl go running for the Vietnamese chili paste. How about this – better, right?
These greens are my version of the terrific ones from Pearl’s, a cajun/creole place a ways from here. They are terrific with any kind of barbeque as well, and perfect companions for farmhouse cornbread. You could use a mixture of greens (mustard, collard, kale, etc.). The meat is optional but the smokiness really adds something.
Spicy Greens, Makes six servings
One large bundle of collard greens
4 c. water, chicken stock or a combination
1/3 c. mustard
1/2 c. chopped onion
3 crushed garlic cloves
2 T. chili paste
1/3 c. apple cider vinegar
3/4 c. brown sugar
1/2 c. molasses
1 c. smoked ham or bacon, or one smoked hock
Wash the greens, cut them into chiffonade and put them in a large pot.
Chop up your smoked meat. This is beautiful shoulder bacon from Gabe’s in Maple City.
Combine all the ingredients.
Bring to a gentle boil and cook for 2-3 hours, until the greens are very tender. Serve in a bowl with cornbread or biscuits on the side.