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
- 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.
- 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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