Savor The Earth

eat tastier, eat greener, eat cheaper

Green(s) Tasso–Sustainable Sustenance from Dai Due March 17, 2010

Filed under: Dai Due,easy,locavore,meat,pressure cooker,tasso,thrift,vegetables — Austin Frugal Foodie @ 12:48 pm

emerald I'll eat that

Dai Due‘s nitrate-free tasso, fashioned from seasoned and smoked Richardson Farms local grass-fed pork, likkered up my pot o’ greens as only pig parts can.  Pressure-cooked for 20 minutes with a bay leaf to flavor a hearty broth, the tasso pieces yielded plenty of meat, picked off in shreds to be added back later.

Into the brew I tossed Texas-grown, Texas-sized collards and mustard greens, only 99¢ a bunch at Central Market and HEB, local turnips, cubed, one chopped local onion, a few organic garlic cloves, smashed and chopped, and some salt.  The pressure cooker required only 8 minutes to tenderize the mighty leaves and roots.  A pinch of turbinado sugar and two capfuls of organic apple cider vinegar later (Whole Foods brand in the quart bottle is usually the best buy), I returned the tasso meat to the mix and had myself a fine bowl of greens, peppered aplenty.

Save the fat, too.  Chopped and rendered, would-be-discards (yes, after boiling into broth) become rich crumbs that dissolve instantly in your mouth.  A fine, fatty garnish, especially for a starchy side like polenta, which creates a comforting landing for a mess o’ greens.  I buy Arrowhead Mills organic yellow corn grits and bake them up into a plushly yielding mound using Paula Wolfert’s oven method, a simple technique requiring minimal effort from the cook.

Wear your green while eatin’ your greens—for good luck—and no pinches!

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