I am always looking for fun variations to the foods I know so well from growing up southern. I was particularly excited when I discovered Gulai Sayur, an Indonesian curry starring my beloved collard greens. You trade out the "pot-likker" for a delicious "coconut broth", creating a flavor that is familiar, yet a far cry from Atlanta and our soul food. I serve mine over some old-school hoecakes, spiced up to suit the hybrid flavors.
It's worth pointing out that you can make your own curry paste, self-rising flour (Food52 has a great article on this one), broth, cajun spice blend, sriracha, baking powder...maybe even your own coconut milk, if you are one of the lucky ones with a Vitamix. I make what I can from scratch because it is cost effective as well as WAY FUN and an excuse to never leave the kitchen. The additional bonus with this dish (for me, at least) is that it is vegetarian/vegan friendly! But there is nothing stopping you from adding a ham hock or a little fish sauce, if that's your style. —Leigh Amelia