Sunday, June 21, 2009

COLLARD GREENS WITH BACON


Another purely local dish. Collard Greens from the Woodside CSA, sauteed in lard, fresh garlic from the Union Square Farmer's Market, some peperoncino, then steamed in the pan for a few minutes and finally topped with bacon from the Flying Pigs Farm. It was nice and peppery and irresistibly baconey.

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