I have a sister.
She has a blog.
In her latest entry, she mentions an attempt to render collard greens edible. It involves a Community-Shared Agriculture co-op. And bacon.
And a bottle of Sam Adams Cherry Wheat.
Okay, how many of you just went "Huh?!?" I sure did.
I'm guessing that, aside from beer bread, she's relatively new to the concept of beer in cooking. (Wait'll I get her to try Belgian beer and mussels.....)
So, here's the challenge: What kind of beer SHOULD she try steaming collard greens with? (First thing I'd do is tell her to head to the Penna. Dutch Farmers Market near her and procure some thick slices of dry-cured bacon rather than the frozen slices of presumably nitrate-injected bacon she probably had--but that's just me. And I'm betting some of you are vegetarians, like my wife.)
I'm flipping furiously through my beer cookbooks (unfortunately, I don't have the new one by Lucy Saunders) and beer guides for suggestions. Unfortunately, they seem to be confirming the popular notion that meat must accompany beer, apparently preferably meat burned over an open flame. Strong green stuff, on the other hand? Off the top of my head, I'm thinking a dunkelweizen or hefeweizen? Or maybe just a citrusy sweet weizen? (Try to find something good enough that they're not going to want to dump a bunch of spicy dressing on it afterwards!)
And hey, how about asparagus? Just got to the farmers market ourselves today; more asparagus. Quick-and-dirty asparagus recipe, snitched from the Arizona Republic while I was out there: Take fresh asparagus, grill with a little olive oil, slice down to bite-size and toss with a drizzle more olive oil, cherry/grape tomatoes (halved), and feta cheese; season to taste (I find using feta with cracked pepper, then adding just a dash of smoked sea salt, is the perfect touch). No bacon necessary.
Hmmmm. I have those bottles of New Belgian Mothership Wit and Skinny Dip in the fridge. Do I open them for an experiment, or save them for the Tuesday Night Beer Social crowd?