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)
In this sentence, are you saying that you would or wouldn't use collard greens?
"If I was in the USA, I’d likely avoid the popular-with-health-influencers-tax reach for Collard Greens or Rapini."
I was clicking through your recipes today and I have some collard greens (and almost everything else for the western version) in my fridge right now...
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.
In this sentence, are you saying that you would or wouldn't use collard greens?
"If I was in the USA, I’d likely avoid the popular-with-health-influencers-tax reach for Collard Greens or Rapini."
I was clicking through your recipes today and I have some collard greens (and almost everything else for the western version) in my fridge right now...
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.