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collard greens soy sauce regular soy sauce sesame oil expeller-pressed very red chiles kosher salt chicken stock
Viewed: 18 - Published at: 3 years agoIngredients
- 2 pounds baby collard greens, stemmed, leaves cut into 1/2-inch-wide strips
- 2 tablespoons plus 2 teaspoons shoyu soy sauce, or less if substituting
- regular soy sauce
- 1/2 teaspoon toasted sesame oil
- 2 tablespoons expeller-pressed vegetable oil
- 2 scant tablespoons very thinly julienned fresh ginger
- 2 dried red chiles, such as de Arbol, crumbled into small pieces
- Kosher salt
- Cup chicken stock, preferably homemade (page 177)
Method
- Blanch the collards for 30 seconds in a large pot of salted boiling water.
- Drain, and then quickly transfer them to an ice bath.
- As soon as they are cold, drain again and gently squeeze them with your hands to remove as much moisture as possible.
- Transfer the collards to a medium bowl and toss with your fingers to separate, adding the shoyu and sesame oil and thoroughly distributing them.
- Heat the vegetable oil in a medium saute pan over medium-low heat.
- Add the ginger and chiles.
- Saute for a minute, until the ginger is wilted and fragrant but has not colored.
- Raise the heat to medium and add the collards.
- Season with salt and toss to coat and incorporate the ginger and chiles.
- Add the chicken stock and cook, stirring frequently, for about 3 minutes, until the greens are very hot.
- Season with additional salt if necessary.
