I love cooked greens. And at this time of year they shine: Broccoli, Kale, Savoy, even Kalettes (rather good if you have not tried), broccolinni (love to eat, hate the name) and the ever dependable Bok choi & Choy sum. Maybe it’s the vit D & iron I crave after a long dark winter ? And in early spring we have Ramsons and Nettle tops.
Typically with a pork chop etc. - but the veg is the star. Cooked briefly, salted, and the brightest of green.
So what wine would the honourable members suggest? - forget the pork chop, sesame, lemon or whatever - this is all about the greens. Now THAT is a challenge.
Tonight I had a 2016 croze hermitage - a very light version - which went very well (Kalettes, Leak, broccoli, mash & pork shoulder). But I’m wondering what else?