Collard Oshitashi

By • September 1, 2011 • 9 Comments



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 epicurestudent 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. - WinnieAbWinnieAb

Serves 4

  • 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
  1. Cut the stems off the collards and chop into inch-long pieces. Cut the leaves into ribbons.
  2. 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).
  3. In a bowl large enough to hold the collards, mix together all the remaining ingredients except the sesame seeds and bonito flakes.
  4. 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.
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Tags: collard greens, japanese

Comments (9) Questions (0)

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almost 3 years ago deanna1001

I made this with my CSA collards haul this week - it was soooo good! It's nice to have a quick cook method - and an unusual collards recipe. (Left out the bonito flakes first serving - still tasty.) Will make this again and link to it on my CSA website. Thanks!

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almost 3 years ago student epicure

wonderful!! so glad you enjoyed it!!!

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almost 3 years ago Akiko

It's ohitashi not oshitashi

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almost 3 years ago student epicure

i've actually seen it spelled both ways (google search with both spellings turns up similar recipes). i wonder if both are accurate due to different japanese romanization systems? i don't speak japanese, but in chinese, for example, you can write sichuan or szechuan depending on which romanization you use.

Yaa

almost 3 years ago Ghost Tropic

Correct, in Japanese it's "???", or o-hitashi, which means boiled greens in soy (or bonito) sauce.

Oshitashi doesn't mean anything. The closest word I can think of is ???? (oshitaoshi), which means to push somebody over!

Sit2

almost 3 years ago Sam1148

I love that your using collards in a Japanese style dish.

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almost 3 years ago student epicure

thanks, sam1148!

Dscn3274

almost 3 years ago inpatskitchen

This looks and sounds so good! And I love collards!!

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almost 3 years ago student epicure

thanks!!! =)