2014-11-03 12.13.24Haochi!  Say what?  That is “delicious” in Chinese!  Remember, I told you in last week’s post on “Collard Greens De-bittered” that I would have a simple recipe for you and this is it!  I show you how it’s done in the video and that’s followed by the recipe.

So get to par-boiling some collards and whip up these Sesame Asian Collard Greens, which are haochi!  I served them with baked salmon which had a light curry blend dusting and jasmine rice.  Remember, it’s all about satisfaction and feeling good and this veggie side will do just that!

How are you cooking your collards these days?


Asian Sesame Collard Greens
Author: 
Recipe Type: Veggie Side
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
 
After you've par-boiled a batch of collard greens then throw this little veggie dish together in minutes! It makes a wonderful side to everything from fish to chicken to peas and rice! Make this dish your own and add more or less of any one of these ingredients that you like!
Ingredients
  • 3 tablespoons sesame seed oil or extra-virgin olive oil
  • 1 tablespoon grated ginger or more if you really like ginger!
  • ⅛-1/4 teaspoon red pepper flakes
  • 4 heaping cups of parboiled collard greens
  • 1-1½ tablespoons soy sauce
  • 1 tablespoon toasted sesame seed oil
  • 2 tablespoons toasted sesame seeds
Instructions
  1. Over medium heat in a large skillet saute' the sesame oil, ginger and red pepper flakes for a few minutes.
  2. Add the "parboiled" collard greens and stir well...just heat through since the collards are already cooked.
  3. Add the soy sauce and toasted sesame seed oil and mix in well.
  4. Turn off the heat and serve with a nice sprinkling of toasted sesame seeds.
Notes
Toasted Sesame Seeds: Before sauteing the collards put sesame seeds in a dry skillet over medium-high heat and toast until just light brown, for about 7-10 minutes. Scrape the seeds out of the pan onto a plate to cool and start the collard recipe!

 

 

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