Collard Oshitashi

1. 1

   Cut the stems off the collards and chop into inch-long pieces. Cut the leaves into ribbons.

2. 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. 3

   In a bowl large enough to hold the collards, mix together all the remaining ingredients except the sesame seeds and bonito flakes.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.