Cooked Greens

Recipe adapted from In Pursuit of Flavor, by Edna Lewis (Knopf, 1988).

Serves 4 

1 pound cured smoked pork shoulder: bacon, or streak-of-lean
3 quarts water
3 pounds greens, such as collards, mustard, or turnip greens, or a mix
Salt and freshly ground black pepper to taste
1. Cook the pork and water in a 5-quart pot for 1½ hours or more, until the meat is very tender.
2. Remove the meat from the stock and discard.
3. Add the greens. You will have to pack them in but they cook down quickly.
4. Cook over medium-high heat for about 25 to 30 minutes. Do not cover the pot or the greens may turn dark. Be careful not to undercook the greens, which is as bad for them as overcooking. Begin tasting after 15 minutes.
5. During cooking, season them with salt and black pepper.
6. Lift them from the pot, shake off excess liquid, and serve hot.

Vegan variation from Claire Robinson on the Food Network: Substitute 1 large onion, diced; 1 teaspoon sweet smoked paprika; and pinch of cayenne pepper for the pork. Cook, stirring occasionally, until the onions are softened, about 5 minutes. Add 1/2 cup water to the pot and once the water is simmering, add the greens.

 

March 17: Planting day for peas!

green leaves and pea shoot

And…the 2022 growing season begins, in PPS Edible Gardens, and in home gardens as well! Tradition dictates  March 17 for pea planting, but it’s also a good benchmark date for directly planting seeds into the soil for crops that thrive in cooler weather – think kale, collards, Swiss chard, arugula, and even some lettuces.  Peas pictured here are the deliciously crisp, tender and sweet Magnolia Blossom variety, with beautiful pink blossoms that appeal to hummingbirds.

Our Garden State on Your Plate program, which brings chefs and farmers into school cafeterias at lunchtime to serve up sample sizes of NJ produce made into simple recipes, features sugar snap peas and their edible tendrils. 

We like adding them to stir-fries, to salads, and snacking on them, straight from the garden. What about you?