Edible Whole Foods Greens and Interfaith Food Shuttle

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November 14, 2011 | 81 Views

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Fred introduces us to Katherine and Sun from the Inter-Faith Food Shuttle

Collards with Benne Seeds and Chili Vinegar

The traditional way of cooking up collards is with “grease” from pork fat, but you don’t have to write off greens just because you are rejecting eating so much fat. Fred Thompson in the harvest issue of Edible Piedmont magazine offers up this delicious chicken stock based recipe.

Serves 6 to 8

2 bunches collard greens, stemmed, cut in thin strips

¼ cup canola oil

1 medium onion, finely chopped

4 cloves garlic, thinly sliced

¾ cup chicken stock

1/3 cup toasted sesame seeds, optional

¾ cup chicken stock

6 tablespoons chili vinegar

Kosher salt and freshly ground black pepper to taste

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 to taste.