Stonebreaker's comments

"Hi, you mention in your recipe that you soften up the collards. Have you tried turnip greens or mustard greens? My family prefers turnip greens over collards. They are a little more delicate in texture and flavor. You could also try mustard greens, which are even lighter than turnip greens in both flavor and texture. Question: can I use canned anchovies instead of dried? Dried anchovies are hard to get where I live."
in Collard greens doenjang-bokkeum (Stir-fried collard greens with doenjang) 콜라드그린 된장볶움 — Nov/22