Glad to hear it Pancho. I’ve got a recipe for Vietnamese collards too if you’re inclined.
Heck, yes! Collards are by far my favorite vegetable. I’ve only ever made them the “southern way”….pork hocks, chopped Vidalia, cooked in chicken stock like forever. Thanks…keep those recipes coming.[8D] What do you think of my ginger/kimchi addition to your meatloaf? Thanks for tip on Bourbon Barrel stuff.
Ginger and kimchi make everything better so I’m certain that was a good addition. Here’s how I make my Vietnamese Collards
2 bunches Greens, Collards, chiffonade
2 bunches Onions, Green, chopped
1 T. Red pepper flakes
3 T. Fish Sauce, Red Boat’s a good brand
1 T. Soy Sauce, Bluegrass Soy Sauce is the best of the lot
* Get big cast-iron pan blazing hot with fat (I like peanut oil)
* Add green onions, cook til nicely charred
* Add collards and red pepper flakes
* Saute for 5 minutes
* Add both sauces and quickly put lid on pan
* Steam for 1 minute