There’s something I find so alluring about fresh flowering chives. Maybe it’s because they’re tied in these luscious bundles that stir up images of floral bouquets and make them look so beautiful.
And once you take a bite into them, they awaken your senses with a crisp, juicy crunch and a garlicky kick reminding you, “I’m a damn good vegetable, too.”
And that is damn right. This is one of our favorites frequently cooked by Cat’s mom. Though this dish includes ground pork, the chives are definitely the star of the dish.