Last week, I came home with three bunches of collard greens. A friend took one, leaving me with two. This vegetable which is associated with the American south, is something I did not grow up with; it has become an acquired taste. a Generally, I just clean, slice or julienne them, and sauté in oil. I forgo the traditional bacon or porkbelly because we do not eat pork. I can only imagine that the meat adds a certain flavor that is missing in mine.

Wanting something different, I turned to my book shelf of cookbooks, especially the few southern cookbooks that I’ve somehow acquired. They are kept with the odd books of recipes from folk and other festivals. I found an interesting recipe in Joan Nathan’s An American Folklife Cookbook (1984). Among other accomplishments Nathan has been a food consultant to the American Folklife Festival, held every summer in Washington, D.C.

Joan Nathan is also the American maven of Jewish cooking. I welcomed her into our home frequently during Covid. Her zooms on Jewish cooking enriched my knowledge and practice (https://www.youtube.com/channel/UCX1nWTSV-F3xm4YpftYJZpA/videos).

Among the 200 recipes drawn from the many regions of the United States as well as “Ethnic Traditions,” I found a Vietnamese recipe in which collard greens are substituted for Chinese broccoli (rau cai lan). It was relatively easy to prepare. As expected, Constant Companion dug in with gusto. Unexpectedly, Daughter thoroughly enjoyed this very tasty rendition of collards.

Collard Green Vietnamese Style. Start with a handful of dried Chinese mushrooms.* Soak in warm water for at least 30 minutes, slice paper thin.

*Although I have dried mushrooms in the pantry, I chose to use the fresh from the fridge.

Next heat 2 tbsp. vegetable oil and 1 tsp. sesame oil in a wok. When hot add 1 bunch of scallions cut in 2” lengths. Stir-fry for a few minutes. Add the collard greens – ½ pound, washed, dried, and cut in small pieces – and mushrooms; stir fry until the greens are soft and tender. Break 1 egg into the vegetables and stir-fry until the egg is cooked.

This really delicious new dish was voted another “keeper.”