I don’t know about you, but I grew up eating greens and pork of one variety or the other. They were staples on my Nonnie’s dinner table, especially since they butchered and smoked their own pork. The greens? Well, she always had row and after of turnip greens and spinach. Poke salad and dandelion greens were early spring delicacies to be savored while they were still tender and less bitter.
Pots of greens would simmer on the stove top for what seemed like hours to be served along side buttermilk cornbread and freshly churned buttermilk from the one or two milk cows that could be found in the backdoor pasture. The greens were fragrant with pieces of smoked pork – bacon, ham, jowl, hock – whatever way available for the pot at the time. Homemade sweet cream butter. Oh yes. That crispy cornbread would be swimming in melting pats of that. And the buttermilk, which would be retrieved from the ice house just at meal time, was so cold it made your teeth chatter.
It was heaven on a plate. While I don’t need those calories today, my mouth still waters at the thoughts of the smell that permeated the entire home and the splendidness that made my taste buds sit up and pay attention.
(Remind me to tell you about the fresh cream that would be skimmed off the top of that milk by both of my grandmothers and serve as the very best treat I could possibly ask for. Another story for another time.)
Those thoughts and memories were the inspiration for this appetizer. I’m still working on a way to serve it on a cornbread variation, but I haven’t come up with anything that I prefer over the French rounds or bruschetta. Both of which, by the way, work incredibly well.
This tasty treat will make you slap yo’ mama!
Sautéed Greens with Pancetta Croutons on French Rounds
Purchased or homemade French rounds (small baguettes sliced about 1/4 – inch thick), toasted
1- 2 Tablespoons olive oil
1 head garlic,
1/2 teaspoon onion powder
1 pound fresh baby greens (I used kale, spinach and arugula.), stems removed
1 1/4-inch slice of pancetta, cubed and browned until slightly crisp; set aside
Kosher salt
Freshly cracked pepper
Toasted sesame seeds for garnish
Adapted from: Bon Appetit, Ya’ll by Virginia Willis
Follow me on Facebook, Twitter, Pinterest and Instagram to keep up with all of the fun.
Disclaimer: Microplane and the Argenta Market are supplying items for a giveaway. I have not personally been compensated by either entity. All opinions are my own.
That looks soooo yummy!! I will have to make that!
Did you really just say “slap yo momma?”
ha!
Thanks for the yummy appetizers, can’t wait to see what you bring tomorrow!
Your friend,
“the little cutie”