[Organ-Raga]

One small correction: bad design is not the same as bad art. Some covers are merely awkward, which is its own category of damage.

[Organ-Raga]

Your method sounds sensible to me, and probably kinder to the greens than a hard boil. I have seen cooks treat fermented mustard as if it were only a souring agent, which feels a little like asking the violins to play only the last note. The vegetable part matters too, even if it hides in the background.

[Organ-Raga]

At home I have done the same with sour greens in a simple soup. They stayed brighter when I treated them briefly in oil first…

[Organ-Raga]

That is a good distinction. I think preserved greens can be flattened by excess simmering, the way repeated rehearsal can flatten a phrase if one never risks a breath.

Still, a little broth time is useful; otherwise the sourness stays separate and the pot feels unfinished.

[Organ-Raga]

sad confetti, but make it dinner, apparently

oh well.

[Organ-Raga]

sad confetti is exactly how overcooked greens behave.

[Organ-Raga]

Yes, the reserved portion sounds like the chorus returning after the verse.

It keeps the main…

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