For certain I love any greens, yes, even with eggs and ham. I’ve had greens ‘most every way, including in savory jam.

Were you to come join us in a sumptuous dinner, expect to have collards or turnips, in summer or winter.

Do all of these choices seem common and easy? Then let me present you with rabe and some creasy.

I confess a love for the following (it’s always a hit): minced pork roast topped with collards, then served over steaming hot grits.

Or, as a gratin fresh from the oven, all bubbly and hot. And what’s not to love about greens served in a pepper hot-pot?

Eating them fried or sautéed, the more simple is best. After eating a spinach Maria, I suggest a laydown and rest.

Done in a Dutch oven with a nice ham hock, or perhaps in a chicken or hearty beef stock.

If you have a pork shoulder, boned out, at the ready, then roll it up with greens, with your hands holding steady.

Nothing better on an evening with snow on the ground, than waiting on mustard greens to slowly cook down.

I eat ‘em with cornbread, then drink the pot likker. Or eat ‘em with boudin and wine, so please do not snicker.

And seated at the Cracker Barrel more times than I can count, I’ve had greens simmered with bacon in prodigious amounts.

But, my favorite of all, saved for the glorious end, is to pluck them and eat them while my garden I tend.

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