I like greens. especially in the spring. After a winter of potatoes, carrots and such, I am ready for a change. Of course, the first greens to be had are dandelion greens. I remember looking for dandelions in the tall grass along sides of the fields on our farm. They were the best. There was no road salt on them from the winter. They grew tall competing for sunlight with the grass. Armed with a sharp knife and a half bushel basket, I would cut a basket full. Then back to the house to clean and rinse and cook and eat.

Ok, so it's not springtime now. I can still have my greens without going to the farmer's market or the grocery store. I was given three big bushes of kale. I say bushes, because those plants were big. I like to clean the leaves when they are dry. That way I can search for critters and remove them. The washing will clean them of dirt.

There are a number of ways to fix greens. The easiest is to wash and wilt in a little water in a covered pot over medium heat. Salt and add a little vinegar when served. Of course, the best way is to boil with ham hocks and top off with cornmeal dumplings. I haven't any ham, so I will do the next best thing. I do have some bacon drippings, so here goes. I invite you to try them this way.

SAUTEED GREENS
2 tablespoons bacon drippings
1/2 cup chopped onion
1 clove garlic, minced
A large pan of washed and chopped greens, with large stems removed
A few leaves of fresh basil from the garden, optional
Salt and pepper to taste
Cider vinegar, optional

In large deep frying pan,saute the onion and garlic in bacon drippings for about 5 minutes, until limp but not browned. Quickly drop in the chopped greens. Add chopped basil, if using. Reduce heat to low. Cook 15 to 20 minutes, or longer depending in the toughness of the greens, until vegetables are tender. (You might need a half cup of water.) Add salt and pepper. Sprinkle with vinegar, if using, and serve with cornbread. This makes a great lunch.