Corned Beef and Collards

Friday 21 October

We’d frozen a corned beef shortly after St. Paddy's day for a time of interest, and suddenly we were interested.  We defrosted it, and set it to simmer with its little flavor packet about 3 hours before we wanted to eat.  About two hours later, we put in six little Yukon gold potatoes and a basketful of de-stemmed collards we picked out of the garden.  The greens boiled on the top, soaking up the fat and spice, and made the whole dish either local or Southern, whatever we wished.