Wilted Baby Collards with Ginger and Shoyu

1. 1

   Blanch the collards for 30 seconds in a large pot of salted boiling water.

2. 2

   Drain, and then quickly transfer them to an ice bath.

3. 3

   As soon as they are cold, drain again and gently squeeze them with your hands to remove as much moisture as possible.

4. 4

   Transfer the collards to a medium bowl and toss with your fingers to separate, adding the shoyu and sesame oil and thoroughly distributing them.

5. 5

   Heat the vegetable oil in a medium saute pan over medium-low heat.

6. 6

   Add the ginger and chiles.

7. 7

   Saute for a minute, until the ginger is wilted and fragrant but has not colored.

8. 8

   Raise the heat to medium and add the collards.

9. 9

   Season with salt and toss to coat and incorporate the ginger and chiles.

10. 10

    Add the chicken stock and cook, stirring frequently, for about 3 minutes, until the greens are very hot.

11. 11

    Season with additional salt if necessary.

* Per serving · 4 servings · Values may vary.

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