The Dearth of Winter

We're in the inbetween stages, the hinterland of seasons. Even my staple, greens, is not in season at the moment.

Imagine a time when we didn't have international travel and access to anything we want. You live on what's available and right now, nothing is available except salted meat and potatoes. Imagine that moment when the first vegetables of spring became harvestable, you bite into a tender leaf of spinach or a spicy radish and you know that the bounty is coming. It's only weeks away but still too far.

My mind is moving from the comfort of stews and casseroles and lingering on the crisp fresh lettuce and juicy tomato, salads made with summer corn and beans, tossed in a snappy viniagrette. Grilled vegetables. Not much longer and summer eating will be upon us.

In the meantime, greens are back in May, and spinach, and radishes and maybe even the errant artichoke. My favorite, simple, way to eat greens:

• Prepare one or two bunches of greens by washing and cutting leafs off stems. My favorite is kale but chard works well too, or even collards.
• Steam until tender.
  
• Saute greens in a pan with a little olive oil and a pinch or two of red pepper flakes.
• Toss with a good balsamic vinegar

Suggestion? Make a batch of cornbread, cook a pot of black eyed peas with spices (onion, bay leaf, parsley, some red pepper flakes) and serve over rice. Put the greens on the side. You have a healthy, southern style meal.