Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Like barbecue, greens can be a touchy subject. Sweet? Tart? Savory? Ham? Bacon? Some people prefer mustard greens, others prefer collards. I'm one of those who prefer a mix of the two. Maybe that's equally sacrilegious, I don't know. But, in the interest of harmony, here's an easy recipe for an easy, delicious mix of mustard and collard greens.
l pound of bacon
6 cups mustard greens
6 cups collard greens
1 cup chicken broth
1 tablespoon olive oil
1 tablespoon distilled white vinegar
1 teaspoon of sugar
½ teaspoon pepper
few dashes of red pepper hot sauce, such as Crystal or Trappey's
salt and pepper to taste
Rinse greens several times to remove all grit.
Remove and discard thickest parts of stems. Chop greens coarsely.
Brown bacon in a cast iron pot. Once bacon is brown, place on paper towels to drain.
In the same pot, heat 2-3 teaspoons of bacon grease and olive oil to medium-high.
Add the greens, chicken broth, sugar, pepper, hot sauce and vinegar.
Put a tight fitting lid on the pot. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally. Serve immediately.
Season individually with salt and pepper, hot sauce, or more sugar or vinegar, to taste.