Spicy Thai Collard Greens

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.

This is all “to taste” so you do kind of have to taste test as you go.


  • 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

That’s it.


  1. To prepare the greens, tear each leaf from its thick center stems; discard stems.
  2. Bring a large pot of salted water to a boil and add greens. Cook for 1-3 minutes
  3. When greens are bright green, but not soft, transfer to ice water bath and allow greens to cool down.
  4. Drain iced greens and squeeze out excess water.
  5. Over low heat, add Nama Shoyu (Soy Sauce) and sesame oil to empty pot that greens were boiled in.
  6. Chop greens and toss back into pot with sauce and oil.
  7. Add chili paste to taste and heat until warm.
  8. Top with sesame seeds and serve immediately (or eat directly out of the pot).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s