If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I've been inspired lately by Amanda's recipe for collards with oyster sauce (in her amazing book!). I like the idea of preparing traditional Western vegetables with Asian flavors and techniques. Collards are so abundant in New England this time of year and they are delicious and inexpensive, so I've been experimenting a lot with them. This recipe is a spin on the traditional Japanese dish typically made with spinach. You can definitely substitute other hearty greens -- I'm waiting for my next delivery of kale from my parents' garden in the Berkshires to try it out. However, collards are blissful to cook with because they are so freakin resilient. I served this dish with the Misoyaki Roast Chicken and it was a hit. Enjoy! - student epicure —student epicure
Food52 Review: This recipe for Collard Oshitashi is as good or better than all the spinach versions I've had countless times in Japanese restaurants. I love how the collards are sturdy without being remotely tough when cooked this way, and how the tasty dressing makes you want to eat a giant serving of these healthful greens. I could eat this everyday and I will be making this recipe again and again. - WinnieAb —WinnieAb
- 1 bunch collards (~12 cups)
- 1/4 cup low-sodium soy sauce
- 1/4 cup mirin
- 1 large knob ginger, finely grated
- 1 squirt sriracha sauce
- finely ground pepper
- toasted sesame seeds for garnish
- bonito flakes
- Cut the stems off the collards and chop into inch-long pieces. Cut the leaves into ribbons.
- Working in batches, blanch the leaves and stems in a large pot of boiling water. After adding the collards, wait for the water to boil again and then cook for ~5 minutes or until the leaves have darkened and the stems are tender. Note: collards are forgiving greens, so don't fret if you overcook them a little. When cooked, remove collards to a strainer and run under cold tap water (I'm too lazy to make an ice bath).
- In a bowl large enough to hold the collards, mix together all the remaining ingredients except the sesame seeds and bonito flakes.
- Squeeze excess water out of the greens (you can really give them a strong squeeze) and add to sauce. Refrigerate for 30 minutes at least (the longer the better!). Season with sesame seeds and a generous amount of bonito flakes before serving.
In Queso Were Wondering
An easy, summer dinner
In queso were wondering.
Spike your granita with campari.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.