Given HG’s affection for such things as chicken fat, crispy chicken skin, well marbled steak, non-lean pork chops, brie, butter and a vast panoply of stuff frowned upon by the health police, it may come as a surprise that HG has a considerable affection for greens. Belgian endive is a favorite. HG likes it as a scoop for guacamole, chicken salad and egg salad. HG likes it braised in white wine, garlic and olive oil. (goes nicely with grilled salmon). HG likes to dip endive spears in a mix of hot olive oil, garlic and anchovies. HG likes frisee in a Paris bistro salad. Fry bacon until crisp. Crumble bacon and mix with the frisee (use a small bit of the fat to lightly wilt the greens). Dress with a mustard vinaigrette. Top with a softly poached egg. Enhance it with plenty of freshly ground black pepper and a sprinkle of parmesan. HG likes escarole in BSK’s joyous soup of the braised green leaves, chicken broth, garlic, bacon, cannelloni beans and lots of fruity olive oil. HG likes a simple dinner of lightly sautéed sole or a grilled chicken paillard with a salad of butter lettuce lightly dressed with olive oil, smoked sea salt and black pepper. Romaine spears are good when dressed with HG’s Caesar-like dressing: Grated garlic, raw egg yolk, mustard, olive oil, salt and pepper. Complements a rare steak. (If wary of a raw egg, do the romaine with a roquefort or blue cheese dressing). HG is fond of collard greens done Southern style with a ham hock and hot pepper vinegar. HG ate this dish often with fried catfish in the Harlem of yesteryear. HG emulates Popeye by liking spinach in a great variety of dishes including broth with tofu and ginger. HG looks askance at the current fashion for kale. Have never liked the stuff.
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