Spicy Thai Collard Greens
January 20, 2011 § Leave a Comment
Here is something to try if you think collard greens are boring. A side dish so delicious it literally didn’t make it out of the pot. It became an appetizer by accident. I was tasting while cooking and sure enough I caught Erik’s interest when I dropped in a large teaspoon of our favorite chili paste.
- 1 large bunch of Collard Greens
- 1 tbls Toasted Sesame Oil
- 1 tbls Nama Shoyu or Soy Sauce (to taste)
- 1 tsp of Fresh Ground Chili Paste (look for this at your local Asian market)
- Sesame seeds
- To prepare the greens, tear each leaf from its thick center stems; discard stems.
- Bring a large pot of salted water to a boil and add greens. Cook for 1-3 minutes
- When greens are bright green, but not soft, transfer to ice water bath and allow greens to cool down.
- Drain iced greens and squeeze out excess water.
- Over low heat, add Nama Shoyu (Soy Sauce) and sesame oil to empty pot that greens were boiled in.
- Chop greens and toss back into pot with sauce and oil.
- Add chili paste to taste and heat until warm.
- Top with sesame seeds and serve immediately (or eat directly out of the pot).