Stir-Fried Collards
Published Nov. 10, 2021
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3bunches tender collard greens (2½ to 3 pounds total)
- Salt
- 2tablespoons peanut or canola oil
- 6garlic cloves, chopped
- A few grinds of black pepper
- 2 to 3tablespoons oyster sauce
- ½teaspoon granulated sugar
Nutritional analysis per serving (8 servings)
45 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 157 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil. Have a bowl of ice water ready. Wash and trim the greens, and cut into 2-by-3-inch pieces. Blanch in batches in the boiling water for 1 minute (begin counting after the water returns to a boil), then immediately transfer to the bowl of ice water. Drain well. Lift the greens up by handfuls and squeeze out the excess water, then spread out on a kitchen towel and pat dry.
- Step 2
Heat a wok over high heat (medium-high if you have a powerful stove), then season with salt and let it brown lightly. Add the oil. When the oil is hot, add the garlic and stir until lightly browned. Add the greens and pepper and stir-fry for about 1 minute. Stir in 2 tablespoons oyster sauce and the sugar, then taste and adjust the seasoning. Serve immediately.
Private Notes
Comments
Stir-frying with an umami source and/or garlic is a venerable cooking technique, used by Chinese cooks for broccoli, mustard greens, water spinach and green/long beans, among other veggies. Step 1's blanching + ice-water tries to gild the lily and creates work. Instead, an extra minute (or two) on the wok is much simpler: judge doneness by the leaves turning bright green, and by tasting a piece of the stalks, which cook slowest - these should be al dente.
This preparation treats collards like broccoli rabe which I also love. Didn't care for the sweet flavor so much. I prefer a little red pepper and a shot of rice vinegar before serving.
This is very close to "Couve Mineira" (Collards Minas Gerais-style). You use mature collards, remove thickest veins and stalks, stack them about 10 at a time, roll them up and slice very fine transversally. Sauté with olive oil, salt and garlic. Prep takes some work but it's worth it.
At first I thought this would be too much trouble, but with a well-stocked kitchen, it can be done, and turns out delicious. Just be sure to use a LOT of greens, even for only a few people. It cooks down about 75%.
Wow. This came out great. Was super easy, my wife said this was the first time she liked collard greens.
Made recipe with less collards and adjusted proportionately, one of my favorite simple vegetable stir fries I’ve made
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