Along the way, perhaps I would start to understand what sambal meant to the 271 million people in this enormous, mostly Muslim nation..

In a large pot, heat 2 tablespoons of the olive oil.Add the shallots and sliced garlic and cook over moderate heat, stirring occasionally, until light golden, about 5 minutes.

Add the green cabbage, collard greens and the remaining 2 tablespoons of olive oil and season with salt and black pepper.Cook over moderately high heat, stirring, until the collards and cabbage are wilted and crisp-tender, 7 to 8 minutes.Stir in the crushed red pepper and the remaining 1 tablespoon of lemon juice.

Transfer the greens to a platter, top with the gremolata and serve.. Make Ahead.The gremolata can be made up to 3 hours ahead and kept covered at room temperature..

benne or sesame seeds.

dried chamomile blossoms, stems removed.View on Eastfork.

Le Creuset Champagne Stopper.Wabash Valley Farms Whirley Pop Color Changing Popcorn Maker.

Mark & Graham Wood and Marble Cheese Board.View on Markandgraham.