What shifting from the Tai sticky rice system did to Yunnan food - featuring two stewed greens recipes from either side of the Mekong (Northern Thai Cho Phak Kat and Yunnanese Suan Pa Cai)
This also sounds very similar to southern collard greens in the USA - stew the collard greens with a ham hock and maybe bacon to get a pork broth (sometimes substituted with smoked turkey but whatevs), a different set of aromatics/herbs but again whatevs, vinegar as the souring agent, then finish with hot sauce in place of the chili/garlic.
Sumak might make an interesting sub for the sour notes. Pretty available in middle eastern food stores.
This also sounds very similar to southern collard greens in the USA - stew the collard greens with a ham hock and maybe bacon to get a pork broth (sometimes substituted with smoked turkey but whatevs), a different set of aromatics/herbs but again whatevs, vinegar as the souring agent, then finish with hot sauce in place of the chili/garlic.