There’s a fellow just down the road from us who has a ramshackle lean-to at the roadside, out of which he sells the most remarkable collard greens and small, crisp turnip roots. Tonight I roasted some of them whole with carrots and a drizzle of olive oil and butter. It took about an hour at 350 degrees. Earthy, sweet and satisfying.
Really, nothing else was needed, but we rounded out the plate with a slice of leftover roast rosemary and garlic pork loin, speckled butter beans and (gasp) boiled okra.