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
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!
  • 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
  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.
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!



Collard Greens De-bittered!

It’s fall and that means collard greens have finally come back into their own after a long hot season of bitterness.  If you’re living in the south and buying local you really don’t get fired up about any hearty green until that first cold snap.  You’ve probably heard this, but the cold snap helps to bring out the sugars in …

Great Gluten-Free Mixes...Simple Mills!

I mean, does this picture make your mouth water or what?  And, some of y’all are probably thinking, “oh, I can’t have those, they’d be so bad for me!”  Well,  think again my fellow real-food “foodies.” What you are looking at is a wonderful baking mix, the muffin part…I’ll get to the icing later.  This Chocolate Muffin & Cupcake mix is: …

Stewed Apples a.k.a. Crustless Apple Pie

You first must begin with fabulous apples and I got mine from my favorite, local apple farmer, Carol Clarke from Rainbow Hill in McMinville, TN.  She is a precious gal and knows her stuff!  I particularly like the fact that one of the many varieties they grow is the “Rhode Island Greening” which is indigenous to American soil…and it’s delicious! …

Butternut Squash...oven-roasted and its many uses!

For years and years I was afraid of butternut squash in its whole form.  I would look at it and think, “where do I begin with that thing?”  Until one day I just took a hold of that winter squash, cut it in half, deseeded it, roasted it and have been enjoying it ever since. I love a good multi-purpose …