Collard Oshitashi

September  1, 2011
3 Ratings
  • Serves 4
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

Test Kitchen Notes

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

What You'll Need
  • 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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student epicure

Recipe by: student epicure


12 Reviews

Susan A. August 18, 2020
Could have been really good, but the ginger ruined it. Might try again without it.
Sarah August 28, 2019
Love it! I've made it twice already and plan to make it again this week.
Summer O. February 29, 2016
This looks right up my alley! Will try this week.
deanna1001 October 8, 2011
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!
student E. October 8, 2011
wonderful!! so glad you enjoyed it!!!
Akiko September 8, 2011
It's ohitashi not oshitashi
student E. September 9, 2011
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.
Ghost T. September 11, 2011
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!
Sam1148 September 8, 2011
I love that your using collards in a Japanese style dish.
student E. September 8, 2011
thanks, sam1148!
inpatskitchen September 2, 2011
This looks and sounds so good! And I love collards!!
student E. September 3, 2011
thanks!!! =)