Turn out, I really like collard greens. Which, if I’m being perfectly honest, comes as a bit of a surprise. I’ve heard of collard greens, but I’ve never had them. Every time I’ve seen them on a menu somewhere they were cooked with bacon or chicken broth. As a vegan, those are both a non-starter for me.
But then collard greens found their way into my home (thanks to Misfits Market), and as someone who hates to waste food, I had to figure out how to cook these.
I have been avoiding them because I simply didn’t know how to prepare them, aside from steaming, which seemed pedestrian and boring. As a result, the collard greens have been sitting in my fridge staring at me for the last week while I tried to figure out what I was going to do.
But, I’m not one to be easily intimidated by a vegetable, so tonight I decided to meet my collard greens head-on. I chopped them up and cooked them with ginger, garlic, and sesame oil.
And I am soooo glad I did.
Collard greens — at least those cooked with sesame and ginger — might be my new favourite side dish.
Not only is this dish tasty, but it’s also quick and easy. It requires very little skill, and very little time.
A Quick Primer on Collard Greens
Despite popular opinion “collard” is not a preparation method. You don’t take some greens, and collar them, and end up with collard greens.
Collard is actually a type of plant, and it is related to cabbage, kale, and spring greens.
And, collard greens are quite healthy.
Raw collard greens are a whopping 90% water and only 6% carbs. Collard greens are high in vitamin K at 388% of the daily value (per 100 gram serving), and contain vitamin A, C, and manganese as well.
Rich in fibre and low in calories (33 calories per 100 grams when steamed and served without oil), they are almost the perfect food.
Check out the recipe below, and let me know what you think!
Sesame Ginger Collard Greens
- Frying pan
- Cutting board
- Chef's knife
- 2 bunches collard greens leaves works out to about 10 leaves
- 1 half yellow onion chopped
- 2 cloves garlic minced
- 2 tbsp olive oil extra virgin
No Chicken Broth
- 1/2 cup water
- 1 tsp No Chicken Base
- 1 dash tamari
- 1 dash toasted sesame oil
- 3-4 dashes unseaoned rice vinegar
- 1 dash paprika
- red pepper flakes to taste
- Wash and stem the greens. Stack on top of each other and roll. Slice, and then slice the rolls in half.
- Heat olive oil, and add onions. Cook until caramelised.
- Add greens and stir until slightly crisp.
- Add the not-chicken base to water, and stir until smooth. Add to pan, and stir.
- Add minced garlic, tamari, sesame oil, rice vinegar, red pepper flakes, and paprika.
- Cook until greens are soft, stirring frequently. Serve alone or over white rice. Top with sesame seeds.
Enjoy! After you give this recipe a try, let me know what you thought in the comments.
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