nothing special ... chopped up cabbage really fine and mixed heartily with chili powder, freshly grated ginger, pressed garlic & sea salt. been fortunate enough to scavenge the greens so far from grocery throw-outs (arigato, noodles) and have kept it alive for nearly 6 weeks now. ginger and garlic pickle very unusually and their introduction to unfamiliar palates proved very noticeable. however, the brilliant fruitiness of such a combination mixed with the extreme heat from the ground ancho peppers was a flavor to be reckoned with and begged for opportunity of return. been a regular staple in evening pilafs or coupled with bbq tempeh on hefty burgers ... semi-regularly with the previously mentioned natto for new medicinal purposes, too.
when available, we'll also throw it in tacos ... this go around was cabbage shells but with filled with sunflower greens from our inaugural tray, bean/grain/veg pilaf & aged mung hommus. fresh wheatgrass juice & pink lemonade (as if we needed any extra digestive help on top of our meal).
// KAME
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