for you CSA people out there…

Back in the day when I lived in VA, my roommate and I signed up for a CSA and they kept sending us collard greens, spring and fall, week after week after week. Perhaps you are having a similar experience. Neither of us had the slightest idea what to do with them and after an experiment or two with a big pot and a ham-hock we started giving up and many delicious bundles lived in the produce drawer for awhile and then were trashed…If only we had this Virginia Willis recipe then!!

First, please make this just so you have an excuse to buy the smoked salt! Not only is it delicious but you can get that smoked flavor without using meat. Genius! Second, I suggest that you take the time to make the hot pepper vinegar. I’m totally loving mine.  Both are going to get a lot of use in my kitchen this summer.

And yes.. that is another broiled chicken, this time Alton Brown’s recipe. Perhaps I have a need for juicy meat steeped in melted chicken fat and then how the skin gets crispy as the fat melts out of it into the meat and gets all brown. They are just so darn easy AND then I have so many options for making great things with the leftovers the rest of the week. This week: chicken tacos and arugula salads. Greatness…

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