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October 30, 2009

Southern-Style Collard Greens

collard greensIngredients:

  • 2 big bunches collard greens
  • 2 tablespoons vegetable oil
  • 12 fresh shiitake mushroom caps, thinly sliced
  • 1/2 onion, thinly sliced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili flakes
  • 2 teaspoons soy sauce
  • salt to taste

Strip the collard greens from the stems, wash thoroughly in three changes of water, and slice into 1″ ribbons.

Heat a dutch oven or soup pot over a medium flame. Add the oil, shiitake, and onions and cook, stirring occasionally for 5 minutes until they have some color. Add the collard greens, chili flakes, soy sauce and 1/2 cup water, reduce the heat to low, and cover. You may have to add the collards a bit at a time if the lid won’t fit on.

Cook for, oh, at least 45 minutes, until completely tender, checking occasionally to see if they need a little more water.

When the greens are fully cooked, remove the lid and cook off the water. Taste and adjust the seasonings; they will probably want more salt or soy sauce, and maybe more of the smoked paprika.

Makes 4 servings.


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