In the very early ‘70s, there was a Brady Bunch episode in which the middle son, Peter, repeatedly praised “pork chops and applesauce” in his best Humphrey Bogart imitation. Though I was only about 10 years old at the time, not once since then have I ever eaten pork chops or apple sauce without fondly recalling that episode . . . and wondering why.
It’s too bad that more people don’t experiment with the wide array of dark, leafy greens that are available throughout the winter months. When lettuce all but disappears from the farmers markets, collard greens become a staple in my kitchen. I simply sauté a little bacon, add some chopped onion and garlic, and throw in a bit of salt and pepper. Then I toss in the freshly washed (but not dried) chopped collard greens, cover the pot, turn the heat down low, and wait for the leaves to become tender. After 20 or 30 minutes, the cooked greens finally make it to my dinner plate . . . but they’re not there very long.