Friday, November 5, 2010

Stir-fried Asian-style Collard Greens

Collard greens is a staple vegetable served frequently in Southern U.S. cuisine. It is usually flavored with bacon and or salt pork and can be quite delicious when cooked tender. I've decided to apply a Chinese-style stir-fry technique to the collard green.


Raw, collard greens are tough like leather and not palatable at all. Cut off the really tough stem end and segment the rest of the leaves into bite-sized pieces. I usually start by blanching the greens to soften them before stir-frying. Here are the other ingredients you'll need:

1/2 onion (julienned)
3 cloves garlic (chopped fine)
1 carrot (cut into thin pieces)
1/2 cup dried shrimp (hydrated with warm water)
2 tablespoons oyster/vegetarian stir-fry sauce
Salt and pepper to taste

Start by sautéing the onions and dried shrimp until fragrant. Then add the garlic and sauté for another minute or so. Add the carrots and the stir-fry sauce plus a little water. Cook until the carrots are soft and then add the collard greens, stir well and season with salt and pepper to taste.

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