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Friday, October 8, 2010

Soy Braised Collards with Five Spice Powder



Also from "Vegetables Every Day" by Jack Bishop. This one was a bit salty. I think I didn't have enough collards and should have reduced the sauce. It tasted good though. I might try it again...it was easy enough to do.

1/4 cup rice wine or sherry
3 Tbl soy sauce
2 tsp sugar
1/2 tsp Five-Spice Powder
2 1/2 lbs collard greens, tough stems discarded, washed, skaken dry to remove excess water, and coarsely chopped
  1. Bring rice wine, soy sauce, sugar, five-spice powder, and 1/4 cupwater to a boil in a large pot. Add the damp grees. Cover, redce the heat, and simmer, stirring once or twice, until the greens are very tender, about 15 minutes.
  2. Remove the cover and simmer until the greens are no longer soupy, 3 to 4 minutes. Adjust the seasonings, adding rice vinegar to taste. Serve immediately.

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