University of Mississippi professor John O’Haver, who enjoys globally influenced cooking, integrates the freshest ingredients from the farmers market with a Southern flair. His adaptation of this African dish uses a mixture of assertive mustard and collard greens. It’s served over grits for a Southern spin. For a more cross-cultural nod, serve over white or yellow polenta, a staple of Italian cooking. Here the greens take center stage, with the meat used as a complement in flavor and amount.
Because the greens need to cook down, use a stockpot or large, deep skillet and add the greens sequentially as room becomes available. -- Jeanne Besser