Now I know where that expression comes from. Was it the rainy, chilly weather? Or was it an overdose of holiday good cheer over the last couple of weeks? Whatever the reason, Sunday seemed the perfect time to settle in for a little winter comfort cooking. Somehow that snowballed.
I went to the store figuring on making some polenta with tomato sauce. But while I was there I spied a big bag of chopped greens. My daughter’s been fighting a cold, and to my mind there is no better cure, so I picked that up as well. And while I was at it, we still had a hambone and some schnibbles left over from our Christmas party, and in my house, hambone = split pea soup.
When I got back home, I started on the greens first because they need to cook the longest (yes, joke all you want about how they really should be called “olive drabs,” they are delicious). I had some leftover barbecued ribs in the fridge, so I made a broth with that, some chopped onion and garlic and then added the greens a handful at a time, letting them collapse before the next addition. Then I set it all aside to simmer for about an hour, until they had been cooked into submission.