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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:

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It’s enough to make any girl go running for the Vietnamese chili paste. How about this – better, right?

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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

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Wash the greens, cut them into chiffonade and put them in a large pot.

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Chop up your smoked meat. This is beautiful shoulder bacon from Gabe’s in Maple City.

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Combine all the ingredients.

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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.

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