11 June 2008

Spicy Collard Greens

Ingredients (multiply based on quantity):
Bunch of collard greens
Jalapeño pepper
Soy sauce
1/2 onion
Water or light beer

  • Roast jalapeño pepper on cast-iron pan, turning periodically to blacken entire skin. When complete, place in paper bag for 15 min.
  • Chop onion coarsely, and set aside; do same with ginger, chopping finely
  • Wash collard greens, and break into stem and leaf sections. Rip leaf sections smaller, and chop stems in half; separate.
  • Peel jalapeño pepper, and chop
  • In large-enough pan or saucepot, heat oil on medium-high. Add onions, ginger and jalapeño pepper to pan, and sauteé until onions become translucent.
  • Add collard green stems and mix with contents of pan; add portion of water or beer and soy sauce, and cover for a few minutes.
  • When stems have become bright green, add leaves, mixing thoroughly to wilt. When leaves are bright green and wilted, remove from heat.
  • Enjoy!

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