Small-scale cooking looks like this: Your kitchen is stocked with evergreen items across the board. On your way home in the evening, you stop off to pick up a nice fatty pork chop and a big bunch of mustard greens. You breeze through checkout (express lane, always) and spend the rest of your commute mentally planning your meal. You can draw on the ingredients and inventory waiting for you at home.
You can sauté the greens with olive oil, some mustard seeds, and a drained can of white beans, then round that out with a knob of butter while the chop pan-roasts in a skillet on the next burner. Or, you can thinly slice the meat off the bone, cook it hot and fast, then deglaze the pan with red wine vinegar to make a warm, smoky vinaigrette to dress the washed and torn greens. You might pound out the chop, coat it with Dijon mustard and bread crumbs and broil it before topping it with a zingy slaw made with thinly sliced mustard greens and lots of fresh lemon juice.
