This is the second version of my Fresh Turnip Salad experiment. This time, instead of keeping the greens raw, I briefly cooked them by steaming them with just the moisture from washing them. I cooked them over high heat until they were wilted and most of the water has evaporated. I did not add any seasoning at this point. After the greens have been cooked, let them cool or rinse them in cool water. I chose not to rinse them though as I felt that rinsing them will get rid of the flavors and vitamins. The dressing is quite simple for this salad. I diced some tomatoes and tossed it with some lime juice and fish sauce (patis) then poured the mixture over the greens. Very simple! Now this second version had a … Read entire article »

I remember my dad used to eat raw mustard greens with fried fish. All he did is tear them and dip the leaves in fish sauce (bagoong) and that was it! It was spicy and somewhat refreshing at the same time. I wasn’t too crazy about it though. To me it was equivalent to biting into an onion. But now, especially that we have our own garden where I can harvest greens anytime I want, I have grown to appreciate the flavors of uncooked or lightly cooked greens; It’s something that is totally divergent from how they cook greens here in the south, but I find that it is more suited to my palate now that it has matured from my prejudiced young taste buds. So with the occurrence of our … Read entire article »