Tangled Collard Greens with Sesame

Tangled Collard Greens with Sesame
Serves: 4 or more
  • 2 bunches collard greens (about 10 leaves)
  • 1 tbsp light sesame oil
  • ⅓ cup fnely minced onion or shallot
  • Sale
  • 1 to 2 tsps toasted sesame oil
  • 2 tsps sesame seeds, toasted in a dry skillet until golden
  • Tamari or soy sauce
  • Rice vinegar
  1. 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.
  2. 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.
  3. 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.


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