And the Valley Cooks: Molasses-Braised Greens

Billy GomilaA couple of months back on a day trip to New Orleans, my family and I decided to swing by the NOLA Brewing tap room for lunch — McClure’s Barbecue has set up in there, and they put out some fantastic food, both barbecue and sides. In fact, you might want to go now before the state does its level best to cut off a burgeoning industry at the knees.

Anyway, almost everything is good, but the thing that blew our minds were the molasses-braised greens. I had to try them or myself.

Collard greens are one of those things that can be cooked a ton of ways, and even the most basic version, stewed down in a big pot with some sort of cured meat like ham or bacon or what have you, is still…