|Cassoulet over steamed kale|
I treat kale and collards as interchangeable, being sturdy, leafy green vegetables with relatively unassertive flavors. They take less time to cook, but longer to wash and chop than cabbage, another brassica I will sometimes substitute for either kale or collards. They can all be steamed, rolled, and stuffed, as in galumpkes (what the locals call cabbage rolls). They’re all good in braises, soups, and stews. I eat greens at breakfast. They’re great under a stew.
|Pork belly, cornbread, collards with garlic, fresh ham steak with marjoram, and roasted root vegetables|
|Roast pork, roasted mixed root vegetables, and steamed collards|
The other thing about pastured pork, though, is that it is porky. You know that smell you get off of pig's feet? It's like that, only more so. In fact, the more I eat local, pastured meat, the more I am convinced I can taste their feed, and that industrially raised meat tastes more like corn than it does like chicken, beef, or pork.
|Kielbasa, braised cabbage, and homemade baked beans|
|Eggs over medium, potato latkes, a pork sausage, and braised cabbage|