Lotta Colla'ds

Collard greens take up entirely too much room in the fridge, their massive leaves all swarming into the OJ's space and overlapping on the yogurt container. They had to be used, and quickly.

The solution was a little Southern ditty of smoked pork shanks (thanks, Meat Hook!) smothered in barbecue sauce and slowly braised to fork-tender perfection set up side by side with the requisite accompaniment, collards. We cooked these up with some of the braising liquid from the shanks and a bit of yellow onion.

Cornbread--of course--rounded out the meal with some buttermilk mashed potatoes and a very pretty Pahlmeyer Pinot. Meanwhile, Napoleon cleaned up the kitchen...