Benne Seed Collards with Hot Pepper Vinegar

This collard greens salad is comprised of a tasty bed of collards and topped off with an equally impressive vinegar-spiced dressing.
By | September 01, 2011

Ingredients

  • 2 bunches collard greens, stemmed, cut in thin strips
  • 1/4 cup canola oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, thinly sliced
  • 3/4 cup chicken stock
  • 1/3 cup toasted sesame seeds
  • 3/4 cup chicken stock
  • 6 tablespoons chili vinegar
  • Kosher salt and freshly ground black pepper, to taste

Instructions

Bring a stockpot of water to a boil. Fill a large bowl with ice. Add collard greens to the boiling and cook for 6 to 8 minutes. Drain and immediately place in ice. Let sit for 4 minutes.

Squeeze all the water out of the collard greens, pressing with paper towels.

In a heavy saucepan, heat oil over medium heat. Add onion and garlic, cook until browned. Add collard greens and cook for 5 minutes. Stir in the chicken stock and sesame seeds. Cook for 4 minutes, stirring constantly.

Remove from heat, add vinegar and salt and pepper.

Serves 6 to 8

Ingredients

  • 2 bunches collard greens, stemmed, cut in thin strips
  • 1/4 cup canola oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, thinly sliced
  • 3/4 cup chicken stock
  • 1/3 cup toasted sesame seeds
  • 3/4 cup chicken stock
  • 6 tablespoons chili vinegar
  • Kosher salt and freshly ground black pepper, to taste