I’ve been digging collard greens lately. But you get into a rut sometimes. So, I decided on a new twist on the greens.
I mixed tahini with toasted sesame oil and ume plum vinegar to make a thick Asian flavored spread. I spread the sesame mix inside a taco shell, stuffed it with lightly steamed collards, and topped it with crunchy radish half-moons for more texture.
The Senses Engaged
There’s something primal about savory flavors eaten between crunchy layers of carbohydrate. Tacos, sandwiches on toasted bread…other stuff. Po’boys on crusty French bread were standard eats back in Louisiana for a good reason. Continue reading →