Inspired by my Korean cooking course, I went seeking more fermented products, and came across something especially tasty from Burma: fermented tea leaf (laphet.) The beloved San Francisco restaurant Burma Superstar has started selling it in jars, as part of a salad kit with a nut mix. It tastes a little bit like pesto, except much more subtle and layered. I got just the jar and used it in this easy steamed vegetable recipe, which I served atop a baked potato.
Ingredients:
Greens from three beets (about 4 cups)
2 cups various mushrooms
3 cloves garlic
splash of water
1 heaping tbsp fermented tea leaf
Preparation:
Chop up beet greens and mushrooms.
Heat up a pan. Add garlic cloves and heat them up for 30 seconds. Then, add mushrooms and beet greens. Splash some water in to prevent sticking.
Cook until beet greens wilt and the volume of the dish considerably decreases. Then, turn off the heat and mix in fermented tea leaf.
Serve on top of a baked potato or with rice.