This was yesterday's lunch at our house — collards; slices of poitrine de porc fumée (smoked pork breast or "belly"; and smoked chicken. The little yellow logs are cornmeal dumplings. The julienned collard greens are slightly messy to work with, but even shredded this way they definitely have the flavor of collard greens. This is not haute cuisine, but substitute spinach, sauerkraut, sprouts, or cabbage for the collards, and it's very French.
It's great that you found these collard greens at the store. Southern cooking!
ReplyDeleteCornmeal - that reminds me of growing up. Comfort food.
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