Tag Archives: greens

A post? Lies!

So, despite having all but abandoned this blog and lost all my readers, to you few, you happy few, we band of brothers, for he today that reads this blog with me shall be my brother, be he ne’er so vile, this day shall… oops. Less talking, more food.

Comfort Food

I have a meal and a recipe for y’all today. First, the meal.

Grilled cheese, collard greens, and turnip fries. Grilled cheese is always pretty good, but the standout in this was the greens. And so, without further ado:

Collards, a recipe of sorts.


  • Greens, of course. This recipe is for collards, but I can’t imagine why it wouldn’t work with Kale, mustard greens, turnip greens, or any of the like.
  • Bacon
  • Some stock
  • Garlic
  • Vinegar (I used balsamic)
  • Hot sauce (I used Crystal, not pictured)
  • Salt and pepper.



Amazingly simple.

Chop your bacon into small pieces and start it frying/rendering.

Add garlic, then after a little bit, the stock, vinegar, and hot sauce.

Chop and add your greens. This is why you are using a big pot, since to get anything at the end, you really need a whole mess of greens. For some reason I forgot to photo this step. Throw a little salt and pepper in on top.

Cover and cook for a very long time. I have seen things saying up to 2.5 hours, which seems a little excessive. I cooked mine for about an hour.


The pot liquor is delicious for dipping bread.

Gratuitous close up

I had taken a gratuitous close up of the turnip fries, but they were not very good, so they got cut. So, to substitute, here is a gratuitous close up of one of my recent pizzas.*


*Recipe to come.

BTW, new kitchen.



Flash Back — Farmers’ Market I

So, when I finally cracked open the blog after my hiatus, I saw this draft called “Farmers’ Market I” which was sitting here completely empty. Luckily, I had another draft, called, “Farmers’ Market II” to let me know what farmers’ market trip and meals I was talking about. So, without further ado, the flashback. Well, just a recipe based on it. I don’t remember enough for an anecdote.

Turnips with their own greens, and chorizo.

Olive oil
Turnips, with the greens
Fresh Bread to serve.


Start by chopping the turnips and onions and fry with the chorizo.

Add a little stock for a sauce. Actually, I might have just added water. This step is unnecessary, in hindsight, the greens give off enough liquid when you cook them.

Add the greens.

Slice your bread and serve.

Don’t forget the gratuitous close up.

See you next Sunday for the second meal.