lardcore

[Wilson Gray]

On Wed, Oct 27, 2010 at 12:43 PM, Ben Zimmer
<bgzimmer at babel.ling.upenn.edu> wrote:
> collards

Why is it always the case that only collard greens are mentioned? What
about mustard greens, turnip greens, dandelion greens, beet greens,
spinach? The latter are all delicious, whether merely drizzled with
hot bacon grease or fully cooked.

Or maybe eating those greens is peculiar to East Texas.

An English friend once told me that collard greens and "winter
cabbage" are the same thing. I have no idea whether that's true.

--
-Wilson
–––
All say, "How hard it is that we have to die!"––a strange complaint to
come from the mouths of people who have had to live.
–Mark Twain

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