The light. For photographs. For my blog.
I admit I thought I was getting better. At taking food photos. I just kept getting better results.
But now I’m remembering what it’s like to try to schedule my food photography inside a dwindling day. Especially when I’m usually working during daylight hours.
Add finding light to the sometimes hilarious challenge of clearing enough space so that my food photos look semi-elegant, or at least not domestically disastrous. So I can maintain the food-blog fantasy that I have a well-designed, sophisticated life. Full of garnishes & clean, aesthetic tea towels.
I’ll blog a post full of photos of my real-life AIP kitchen one day.
But not today.
Because Pancetta is sophisticated.
So let’s continue with the illusion.
In order to make use of daylight, I planned ahead. Made this on Sunday morning for breakfast.
Though it was stormy outside, the photos turned out reasonably well, in a moody, Autumnal kind of way.
And most importantly, breakfast was delicious!
Collards & Pancetta
A long time ago, in a market in Detroit, I learned one of my most important life lessons: greens are non-negotiable.
Dr Terry Wahls agrees.
They are tastier & more nutritious in the colder months. One of the few advantages of winter!
As a member of the Brassica family, Collard greens have anticancer properties, as well as being incredibly nutrient-dense.
As mentioned, they are stout greens & love the simple, robust treatment they get with thick-cut chunks of pancetta in this recipe.
Pancetta is cured pork belly, as is bacon. But unlike bacon, pancetta isn’t smoked.
Be aware that non-AIP spices like nutmeg & black pepper are sometimes used in curing pancetta (& in bacon). Cultivate a friendly relationship with your butcher or local charcuterie to find out more. You can probably special-order if you are wiling to buy a larger quantity. Both pancetta & bacon can be frozen (sliced & wrapped in meal-sized packages).
My new favorite autumn breakfast! Served up with avocado & berry fudge.
Pancetta with Collards (AIP & WahlsPaleo+)
- 6-7 pieces thick-cut pancetta
- 2 bunches collards
Using kitchen scissors, cut the pancetta into cubes.
On medium-low heat, gently fry the pancetta cubes until crisp & brown, stirring frequently.
In batches of 4-5 roll the collard leaves & cut each roll into a chiffonade about 1cm thick.
Set the cooked pancetta aside & add the ribbins of collard greens to the hot fat in the pan. Stirfry until bright green & wilted. Add the pancetta to the collards to heat through.
Autumnal Soup variation
If you have some bone broth on hand, add a couple of cups with the pancetta for a perfect bowl of antidote to any stormy day.