- One bunch collard greens
- 4 large spring onions (with big bulbs), or about twice/three times that many skinny spring onions
- medium-heat oil of choice
- a bit of sesame oil
- 1 tbs. chili garlic sauce
- sherry/marsala/similar sweet cooking wine
- rice vinegar
- soy sauce
- Set large pot of water to boiling, and boil collards for five minutes
- Remove collards from water and slice off stems; chop collard leaves and set aside
- Return stems to water and cook down into delicious broth – use for other dishes, freeze for later, etc.
- Separate spring onions into bulb section and stem section; slice stems cross-wise and set aside, mince bulbs finely
- Heat oil, mixed, in large pan or wok over medium; add minced onion bulbs
- When onions begin to soften, add soy sauce and mix thoroughly; cook for 1-2 minutes
- Add chili garlic sauce and rice vinegar and mix thoroughly; cook for 1-2 minutes, mixture should be a bit sludgy at this point
- Add cooking wine to taste, cover and cook down until about half of liquid is gone
- Add collards, mix thoroughly, adding more cooking wine if necessary; cover again and cook for 3-5 minutes
- Uncover and add sliced spring onion stems, mixing and cooking for only about a minute
- Serve and enjoy!
Universally a hit. Just super-tasty, a bit of heat but not too much (this can obviously be modulated in either direction to taste), and a good compliment to a wide range of dishes. Very healthy and vegan to boot!