If there’s a $5 side of “greens,” I’ll order it without even asking which green. I love all sautéed greens — kale, chard, escarole, collards – but the Chinese watercress (also known as morning glory or water spinach) at Pho Bang is the ultimate plate of greens that I can’t seem to replicate at home. This savory dish is loaded with smashed garlic and sautéed so the greens wilt just right, leaving their hollow stems firm like short green straws. The dish is complete when I drench the side of white rice in the remaining savory broth.
Public VoiceCristy-Lucie Alvarado | December 17, 2009
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