When V. and I got back from Norway we were craving leafy greens like crazy. So this meal was all about figuring out what goes well with collard greens. And the answer, or course is barbecue. It was pretty sweet, but the greens offset it nicely, and with a little brown rice it was a good first home-cooked meal. I think sweet potato or corn bread on the side would have been a little cloying for our taste, but corn on the cob would have been delightlful. We’ll have to make it again in the summer!
Has anyone else made this? If so, what did you accompany it with?
Recipe is on page 90.