Food: A Memoir
Greens Start simply. Lettuce green (light). Collard green (dark). Endive (deep thick white). Lettuce green (red at the curling edges). Lettuce green (with a spine of white). Mustard green (lace-spice). Cabbages, kales, and Brussels sprouts (yellow past their prime). And escarole (and oh . . .). Endive (the thick white). Greens are my delight. Swiss…