I wanted to serve pork with German flavors. Sauerkraut puree, wilted mustard green, braised mustard, dill, maldon salt, maple syrup granules. There are little bits of all 5 tastes on this plate and very well balanced when eaten all together. I might try to figure out different presentation with this dish and see what else I can do with mustard green in terms of flavors and texture manipulation.
you could try charring them, wrap them and let them steam to soften, and then dehydrate
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