Ambrose Farm Market has the best fresh veggies at great prices. Their butter and sugar corn is the best by far. No more store bought produce for a few months and we are looking forward to the treat.
Last year, I passed on fresh greens, thinking that I would get them the following week. Big mistake. I did not make that mistake this year. So, I give you Fresh Greens with Smoked Pork.
The green of choice this week was fresh kale. I rinsed, then trimmed to remove the leafy part from the tough stalks. Then, I made a coarse chop and rinsed again.
I ended up with about 8-10 cups of chopped kale from this one bunch. Just enough for the recipe I found. Here is the recipe that I used: Southern Style Collard Greens - SimplyRecipes.com
I used a collard recipe because I was looking for that great flavor that I love in cooked collards. I did make a few changes. Remember those flaps from the spare ribs I trimmed? Well, I seasoned them with granulated onion and garlic, salt and pepper, smoked until done, and froze just for this occasion. I pulled them from the freezer and thawed for this pot of leafy goodness. This was a substitute for the salt pork in the recipe.
Sauteed my sweet onion. I substituted 2 Tbsp of olive oil instead of the lard or bacon fat.
Added fresh garlic, seasonings, my pork, and chicken broth and brought to a boil, then simmered for 1 hour. I only used 1 cup of water.
Then, I added the kale, brought back to a simmer, and cooked for 30 minutes.
Then, I pulled the pork out and separated from the cartilage and dumped it back in the pot, along with 3 Tbsp of apple cider vinegar.
When I served, I put on a few splashes of hot sauce.
How was it? Perfect. Just like I remember how my southern friends made them. Tart and spicy, with a great fresh green taste. The smoked pork added a nice flavor component to the mix. Hopefully, Ambrose will have some collards next week...
Thanks for stopping by,