The ideal size for the collards here is nine inches long. If substituting larger leaves, blanch them a bit longer and continue to sauté them until tender, adding a little water or stock if necessary.
Recipe information
Yield
serves 4 as a side dish
Ingredients
Preparation
Step 1
Blanch the collards for 30 seconds in a large pot of salted boiling water. Drain, and then quickly transfer them to an ice bath. As soon as they are cold, drain again and gently squeeze them with your hands to remove as much moisture as possible. Transfer the collards to a medium bowl and toss with your fingers to separate, adding the shoyu and sesame oil and thoroughly distributing them.
Step 2
Heat the vegetable oil in a medium sauté pan over medium-low heat. Add the ginger and chiles. Sauté for a minute, until the ginger is wilted and fragrant but has not colored. Raise the heat to medium and add the collards. Season with salt and toss to coat and incorporate the ginger and chiles. Add the chicken stock and cook, stirring frequently, for about 3 minutes, until the greens are very hot. Season with additional salt if necessary.
