This fusion dish uses dulse, a seaweed, in place of the more traditional salt pork. If you don’t have dulse, any of the other seaweeds, such as arame, wakame, hijiki, or kombu will do; wakame is closest in flavor to dulse. Of course, you can also use salt pork, if you like.
1 bunch greens–collards, kale, mustard…
3-1/2 to 4 c water, divided
1 small dried hot pepper, or 1/4 to 1/2 t crushed red pepper flakes
1/4 c dried dulse, chopped
2 T soy sauce
2 T lemon juice or 3 T rice vinegar or Chinese black vinegar
1/3 c peanut butter
2 T toasted (dark) sesame oil
3 T rice vinegar (or Chinese black vinegar)
2 T soy sauce
1/4 t cayenne or 1/2 t crushed red pepper flakes, or to taste
1 t sugar or other sweetener, optional
1 garlic clove, chopped
1 T lemon or lime juice
1. Wash, stem if necessary, and coarsely chop greens. Put 3 cups of water in a large pot and bring to the boil. Add greens in batches, pushing them down into the water until they’re wilted. Add hot pepper or pepper flakes and dulse. Bring to a simmer, cover and cook for 45 minutes to 2 hours, depending on how “melt-in-your-mouth” tender you like your greens. Halfway through the cooking, add another 1/2 to 1 cup water and the soy sauce and stir well.
2. Meanwhile, put all the peanut sauce ingredients in a blender or food processor and process until smooth (or whisk together in a bowl).
3. When the greens are done, drain them, reserving any liquid, and heap them in a serving bowl. Drizzle with lemon juice or vinegar. Pour the peanut sauce over the greens and toss to combine. Use the cooking water–the “pot likker”-to moisten the greens, if you like; or drink it!