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
collards (~12 cups)
low-sodium soy sauce
large knob ginger, finely grated
squirt sriracha sauce
finely ground pepper
toasted sesame seeds for garnish
In This Recipe
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.