We know that spring must be near, because tender collard greens are starting to appear at our local markets. Southerner that she is, Michelle immediately began to think of collards and pork. The kind of slow-cooked, somewhat greasy goodness one finds at many “soul food” or “Southern style” restaurants, along with a cruet of vinegar to dilute the fat and give the greens a chance to surface. But while we are a household which indeed reveres fat, even we blanched […]![]()
