Fresh greens of all kinds adorn the tables at local farmer's markets in Florida right now. Kale, collards, turnip greens, mustard greens, argula and leaf lettuce present all the green shades of a painter's palette.

    Traditional Southern-style greens are comfort food for many. Spooned alongside a hot slice of buttered cornbread it's mighty good eatin'! Greens also make great ingredients in soups, casseroles and egg dishes.

    This old-fashioned method works well for any sturdy green such as collards, turnip greens, mustard greens or even kale.

A couple of chunks of salt pork (nitrite-free) or slices of bacon

1 large bunch of collards or turnip greens

Salt and pepper

Bacon grease

Hot pepper sauce (opt.)

   Niman Ranch makes nitrite-free salt pork. Salt pork is similar to bacon but is usually much fattier and saltier. If you can't find salt pork you can easily substitute bacon. Again make sure you use a nitrite-free brand, preferably from pastured pork. Pork fat, like lard and bacon grease, is a healthy fat with important vitamins provided the animal was raised appropriately.

   Rinse the salt pork if you are using it, or cut the bacon into pieces. Place pork into a large Dutch oven or soup pot with about 3 cups of water. Bring to a boil and boil gently while you prepare the greens. An armful of fresh greens straight from the back of the farmer’s truck are often full of grit and dirt. Fill your sink full of cold water and submerge the greens in the water, drain and repeat until the greens are clean. Pull of the tough stems and roughly chop or tear the leaves and add them to the pot with the pork. The pot will initially be very full but will quickly cook down. Top the greens with a spoonful of the bacon grease, cover the pot and reduce the heat to simmer. Depending on how tough your greens are will determine the cooking time. Check turnip greens after about 15-20 minutes. Collards may take up to an hour to get completely tender. Taste for seasoning and add salt and pepper as needed. Serve the greens along with some of the cooking water (pot likker) with slices of hot buttered homemade cornbread and a dash of hot sauce. Serves several people.

    If you substitute a locally made feta cheese for the gruyere in this recipe you will have a delicious dish that can be made 100% from seasonal Florida farm foods.

1/4 cup chopped onion or shallot

2 slices nitrite-free bacon, cut into 1" pieces

4-6 large leaves of fresh kale

5 eggs from pastured happy hens

1/2 cup shredded gruyere or cheddar cheese

Salt and pepper

Lard or butter

   Preheat broiler. Remove the tough stems and ribs from kale, stack the leaves and roll them together. Slice the roll thinly into kale ribbons. Set aside. Crack the eggs into a bowl and stir well. Add a pinch of salt and pepper. Stir in half of the cheese leaving the remaining cheese for later. Set aside.

   Heat a 10" cast iron skillet (or other oven-proof skillet) over medium heat. Melt the butter or lard in the pan and add the onions and bacon. Saute over medium about 4 minutes or until the bacon begins to brown slightly. Add the kale and stir to coat with the bacon grease until it begins to wilt.

   Pour in the egg mixture and tilt the pan until the egg covers the bottom evenly. Reduce the heat and allow the frittata to cook about three minutes until the bottom begins to set. Sprinkle the top evenly with the remaining shredded cheese. Place the skillet into the oven about 6-8" from the broiler and broil about 2 more minutes until the cheese melts and the top begins to set. Remove from oven and let the pan sit for another minute or two to finish setting up. Slide the frittata from the pan onto a serving plate. Slice and serve immediately adding more salt and pepper to taste. Serves two.

   Eggs are good sources of dietary cholesterol which is an important immune-boosting food and especially important for growing children. According to Dr. Natasha Campbell-McBride eggs and leafy greens are both healthy, immune-supporting foods. This frittata makes a super grain-free main dish for any meal.