Tangled Collard Greens with Sesame
Author: From "Vegetable Literacy" by Deborah Madison
Serves: 4 or more
- 2 bunches collard greens (about 10 leaves)
- 1 tbsp light sesame oil
- ⅓ cup fnely minced onion or shallot
- 1 to 2 tsps toasted sesame oil
- 2 tsps sesame seeds, toasted in a dry skillet until golden
- Tamari or soy sauce
- Rice vinegar
- Tear or slice the collard leaves off their stems and discard the stems. Plunge them into a bowl of cold water, agitate them with your fingers to dislodge any fine dirt, then lift them into a bowl to drain. Working in batches, stack the leaves, roll them up, and then thinly slice them crosswise, keeping them less than ¼ " wide.
- Heat the sesame oil in a 10 or 12 inch skillet over medium-high heat. Add the onion and saute for 1 min, followed by the collard greens. Season with a scant ½ tsp salt. Cook, occasionally turning the greens in the pan, until they are wilted and tender, about 5 mins. By then the water will have evaporated.
- Toss the greens with 1 tsp of the toasted sesame oil and the sesame seeds. Taste for salt, then drizzle over a few drops of tamari and a little more toasted sesame oil, if you like. finally, add a few drops of vinegar and serve.