Stonebreaker

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