Green Options

Ah, collard greens — a classic Southern dish and a tasty winter vegetable.  I always look forward to this time of year when the nights cool off enough that the winter greens can start to take off.  There are as many ways to cook collards as there are cooks to make them.  I was raised on collards with salt pork.  Many use bacon or other parts of the pig to flavor the greens.  Today, I offer you a vegetarian version of this Southern staple.

A quick trip to the farmers market Saturday afternoon netted me several more pounds of fresh fruits and vegetables. The canteloupe vanished soon after arriving home. My daughter had me cut it open and scoop out the seeds for her and she sat down on the sofa with a melon baller. Ten minutes later, it was gone.

While she gobbled down the melon, I surveyed the fridge for dinner. I needed to use up some leftovers from a party earlier this week where I served dips and chips. I had a half jar of salsa and some sour cream left over. With the red potatoes and jalapeños I bought today, I had the makings of a good side dish for dinner.