Sorry for all the radio silence around these parts lately.
The truth is, we hunkered down for a cold, wet January with very little fanfare and not a lot of excitement coming out of the kitchen. I’ve tried out a few new recipes that turned out to be keepers — including a caramel layer cake and some homemade yogurt — but for the most part we’ve been eating a lot of familiar, simple basics.
These braised collards are the sort of thing I tend to make a lot of this time of year. They’re comfort food, Southern style, only minus all the fatback. I don’t think you’ll miss it. Red pepper flakes, garlic and cider vinegar provide plenty of punch instead….