I made collard greens as part of our New Year’s Day dinner. Did I tell you I make really super-duper collard greens?
I made lots of extras, and gave my housekeeper some to take home when she came the next week. She happens to be black.
When she came this week, she admitted that mine were a lot better than hers.
Needless to say, I’m quite proud of this.
May I suggest a very nice Collard claret with that? It has an earthy, savoury, spicy substance with still a touch of prune and raisin fruit sweetness and an aftertaste that is quite vinous and persistent. 'Pinotish' is the word I used to describe it.
