There are some compelling reasons to be a vegetarian—health; eating lower on the food chain; horror at the way animals are often treated when they are raised to be our food. So I’ve been known to dabble in vegetarianism every now and then. I say dabble because I’ve never done it with any great commitment—if I had dinner at your house and you served roast chicken, for example, I might not eat the chicken, but I would eat the vegetables that you cooked around the chicken. A fine point, and one that’s hard to defend. So during my vegetarian phases, I try not to be a pain in the neck about it—if I go to someone’s house, I eat the side dishes and skip the main course. I have friends whose children are vegans, and preparing food for them is like dealing with people who are sick and have multiple food allergies—you have to be so careful. I never want people to be that careful around me. I love good food, but the best part of a meal is sharing it with the people I love. <br /> <br />I like to think that my guests feel the same way. So I make side dishes that can be enjoyed by vegetarian and omnivore alike, and hope that my friends and family feel welcome at my table. <br /> <br />I’m a southern girl at heart and by definition love my greens. Collards are my favorite-- braised for a long time with bacon, the broth sopped up with good French bread—it’s just this side of heaven. <br /> <br />So here’s a vegetarian version—no bacon, but still delicious. <br />

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