After the interminable rain we’ve had this winter, I finally made it into the garden last week. All of my recent attempts had been foiled by either bucketing rain or hip- deep mud on all of the paths. It turns out that we have a lush crop of grass covering most of our plot, with one corner thick with mustard greens, collard greens, and kale. My basket was pressed down and running over, let me tell you. Fortunately, we love greens in many guises and have been busily eating them up this week. One of my favorite iterations was last Saturday and inspired by a very inspiring friend’s suggestion. I wilted a bunch of the mustard greens and then lightly sautéed them with garlic and olive oil. This went on top of a bowl of Parmesan polenta with some chunks of pork belly I had braised with sherry vinegar, smoked paprika, and Worcestershire sauce and finally, a lightly poached egg. Lovely! The sharp pungency of the greens was the perfect foil to the rich pork belly. The greens also allowed me to feel smugly virtuous while eating what really boils down to bacon, cheese grits, and eggs.
This is making me so hungry. Is pork belly actually a pig’s belly?
Grace- yes, it is actually a pigs belly which is also where bacon comes from.