I can't find tomatillos anywhere where I live, but i'd really like to try something close to salsa verde. Meybe green tomatoes? I know it wouldn't be traditional, but I'm craving the cinlantro-lime-chilli mixture and I feel like the tomato-based salsa recipes don't really close de deal for me (too tomato-y and not 'fresh' enough). Will green tomatoes still be too tomato-y? Is there a recipe that simply does not call for tomatillos?
This does seem delicious
But THIS has been in my dreams for a while (I love sourcream)
That's my first post!
I live in Brazil and I have never seen Kale anywhere around here. Collard greens, on the other hand, are quite abundant - and I love then. I don't know if it tastes like collard you guys have in the US (ours is quite bitter and delicious).
I was wondering if it's possible to use the same strategy of wilting kale with olive oil and salt on collard. link text
Will it work? And most important: will it taste good and stay crisp like kale is supposed to do?
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