A Mess of Greens
Editor-at-Large James Farmer's grandmother Mimi always added a knob of butter to her onions to boost the flavor as they browned
in oil, and then simmered the greens slowly, adding water as needed to keep them submerged. For serving, James says, "I use
my large, enameled cast-iron stew pot. It keeps the greens warm and offers a nice presentation."
- Recipe: A Mess of Greens