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It was not worth it.

minced garlic (plus 2 thinly sliced garlic cloves).lemon zest (plus /4 cup fresh lemon juice finely grated).

extra-virgin olive oil (plus 2 tablespoons).4. shallots (3/ cup halved and thinly sliced).green cabbage (9 cups cored and sliced 1/4 inch thick).

collard greens (12 cups stems discarded, leaves sliced 1/4 inch thick).In a small bowl, combine the parsley, minced garlic, lemon zest, 3 tablespoons of the lemon juice and 6 tablespoons of the olive oil.

Season with salt and black pepper and mix well..

In a large pot, heat 2 tablespoons of the olive oil.It’s a standout dish on a menu of standout dishes that form a bridge to her home country of Laos at her Minneapolis restaurant Khâluna.

Some might be tempted to label the bucatini as "fusion," which these days often connotes a thoughtless mash-up of dishes from two cultures.This noodle dish, however, is so much more than smushing Laotian and Italian flavors together.. Talay, which translates to “sea” in Laotian, references the generous use of seafood.

The sauce that clings to each noodle is luxurious but not too heavy, with a boost of flavor from tom yum paste, a hot and sour blend that includes tamarind, fragrant lemongrass, galangal, chiles, and shallots.. It’s a dish that is comforting and yet, with its many layers of flavor, incredibly complex.Though the dish is neither “authentically” Laotian or Italian, it is 100% itself: an unapologetic bowl of flavor and innovation.. — Khushbu Shah.