SMOKEHOUSE 21’S BRAISED GREENS

Photos: Erin Berzel Photography

It’s not the sound of notes, nor their sequence, that makes the best composers. It’s how they use silence to quietly punctuate those notes. The same can be said of the best writers. It’s not necessarily what they say that makes them best, it’s what you don’t.

But whatever their gifts and talents, they ain’t got a thing on Southerners. Imagine, there is but one region in the world whose people can, in just a phrase, insult you, praise you and swear to you their allegiance. That place is The South.

The secret, of course, to any people, lies in they how they prepare their food. And the (not so) secret to Southern cooking is something called flavorin’, otherwise known as pork.

And so, the true secret to making greens, one of the South’s most beloved dishes, is pork, preferably bacon. And while we don’t use collards up here to make our greens (we’ve chosen instead to use a mixture of the Pacific Northwest’s abundantly grown Swiss Chard, Kale and Mustards), we do braise our them in bacon lardons and bacon fat.

Our greens are tart, tangy and full of nutrients, and nothing pairs as well with them as a plate of brisket and a side of macaroni and cheese.*

Some of you have even told us our greens are the best you’ve ever tasted, even better than Grandma’s. There are even a few you who’ve sinned against your vegetarian diets because you simply couldn’t resist them.

So go ahead. See what we mean. We won’t out you to your vegan friends and we won’t tell your Grandma, because we know how to keep a secret.

*Or try them smashed with brisket and shaved onions between two halves of a toasted Ken’s Ciabatta roll. Trust. You mouth’ll never forget the words to the song this sandwich sings.

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