This was a really tasty dinner! We had planned out when to use the braised pork leftovers, and conveniently were given some very beautiful collards last night at the Berkeley crop-swap that went perfectly with the pork.
Pork, potatoes, carrots, onions: reheated them. Gee, that was difficult… Collards: a technique from R, which I think he got from epicurious but I’m not sure. This is a variant b/c I had a slice of soppresatta but no bacon. I cooked a thin slice of white onion (could be red, could be yellow) chopped up, in about 1 1/2 – 2 Tbsp butter (would be bacon fat if had bacon), and added a cut up piece of soppressatta (Fra’ Mani) that I had in the freezer unused from another dinner (a pizza, no doubt). Stemmed the collards, then stacked them and rolled them tightly and sliced across the roll, so as to make 1/8″ to 1/4″ wide threads of collard leaves. These still had some beads of water after being washed in the afternoon and left in a colander, and this is not a bad thing. After the onions and soppressata were cooked to my satisfaction, I added the collards, stirred and tossed them till they were all coated with butter and cooked for a few minutes, then turned off the burner and left them covered. They were very nicely balanced between crispy and soft, and still a deep, dark green. Yay!
D brought up a Valreas (2009) and it was a good choice for this meal.