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Pork, greens and beans make tasty companions as each one complements the others. In this version, salty ham flavors the earthy lacinato kale as the starchy limas work backup. The combo is good alone and better with a fried egg on top. For a refreshing match, you’ll want a wine that cuts through the fat and salt of the dish.

MAKE THIS

Kale and ham skillet

Cook 1 onion, halved, thinly sliced, in 2 tablespoons olive oil in a skillet over medium-high heat until golden, about 5 minutes. Stir in 1 bag cut lacinato kale (about 10 ounces); cover. Cook until kale wilts, 4-5 minutes. Stir in 3 cups diced ham; 3 cloves garlic, minced; 1 cup cooked lima beans or peas; and crushed red pepper flakes to taste. Cook until hot, 3-4 minutes. Serve with cornbread and hot sauce. Makes: 4 servings

Recipe by JeanMarie Brownson

DRINK THIS

Pairings by sommelier Aaron McManus of Oriole, as told to Michael Austin:

2012 Loimer Langenlois Spiegel Gruner Veltliner, Kamptal, Austria: This wine has notes of grapefruit, peach, green apple, white pepper, snow peas, radish and fresh herbs. The snow pea notes will match the lima beans or sweet peas, while the herb and radish flavors will complement the star of the dish, the kale. The wine has enough body to stand up to the fatty ham but is really intended to pair with the vegetables.

2013 Lioco Estero Chardonnay, Russian River Valley, California: For a pairing that focuses on the fatty and salty components of the dish, try this chardonnay. It has aromas of baked apple and lemon zest, pineapple, white flowers and almonds, slight butter undertones and baking spices. The body is rich and mouth-coating with a hint of sweetness at the end, and the tropical flavors will be a great match for the accompanying cornbread.

2013 Domaine Weinbach Pinot Gris, Alsace, France: Candied lemon, apricot, golden apple, yellow flowers, honeysuckle, ginger and bitter almond aromas emerge from this wine, which has medium body, a good amount of acidity and a slight bitterness at the end. The higher acid will cut through the richness of the ham, and the bitter quality will match the bitterness in the kale. Plus, the wine’s spice will be a good partner for the hot sauce.

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