Directions: in August (approximately six months before serving), barbecue some pork ribs. Make sure they’re good and charred and salty. Eat them, then make stock out of the bones and freeze it. In April, take the stock out and thaw it. Cook some beans. Blanch collard greens and chop them. Sear chunks of country-style boneless pork ribs in oil and remove them from the pan. Saute a lot of garlic in the remaining oil, then add back the pork and pour in the smoky, salty stock. Simmer, covered, until the meat is tender, maybe an hour. Add the beans and greens. Eat voraciously, and wish you had thought to make cornbread.
by Grace Young, and I pulled this recipe out more or less at random. It looked simple and fast, useful features when you’re also making involved flatbreads.
, for Christmas limas with cabbage and pork chops. I did my new favorite brine soak, but otherwise followed the recipe fairly closely. The beans cook in an aromatic broth of bacon, garlic, bay and ancho chile, and Savoy cabbage is wilted in with them at the last moment. The pork chops are very straightforwardly seared, then finished in the oven (we thought about hauling out the grill but ran out of time that day).
