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!