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)

Hi Seriouseaters.
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?