A new spin on greens…super flavorful, tangy, spicy greens that will tantalize your taste buds. This dish will make you forget you’re eating healthy, let alone collard greens. These greens are so tasty, even my husband will eat them! The secret is adding layers of flavor by way of garlic, ginger, soy sauce and vinegar. They get a serious kick from chili flakes (if you aren’t a fan of spice, then simply back off a little on the red pepper flakes), and a mild sweetness from luscious honey.
This dish is pretty simple, even for a weeknight. Much of the bold flavoring comes from a generous amount of immune-boosting garlic and ginger. First, sauté garlic, ginger, and chili flakes until tender. Add the greens and allow to cook until thoroughly wilted. Then add the additional flavoring ingredients: soy, apple cider vinegar, sesame oil, and honey. Cook on medium-high heat allowing liquid to evaporate, while stirring occasionally.
Add a sweet kick to your meal, while getting the goodness of these cruciferous greens. I had mine on a bed of brown rice with a perfectly cooked poached egg. It was absolutely fabulous!
SIDEBAR: I have to admit that I very recently learned how to make a perfectly poached egg from the Chew’s Clinton Kelly. The Chew is one of my absolute favorite shows. I hoard them on my DVR and usually watch while I’m cooking away in the kitchen. Btw I would totally recommend it to anyone interested in daytime cooking hilarity. Anywho, Clinton revealed the most ridiculously simple method to poaching eggs: Bring a pot of water to boil. Once it boils remove from heat, add egg, and set timer for 6 minutes. Remove the egg after 6 minutes, and voila! You have yourself a perfect little egg. You’re welcome.
Feel free to adjust the heat level of these greens to your liking. The amount of chili flakes in the recipe is for very spicy greens. You may want to halve or quarter the pepper if you are not as fond of the heat. You can remove the chili altogether to create sweet and sour collards. They too will be a smash hit!
- 1 lb Collard Greens, Washed and Roughly Chopped
- 1 Tablespoon Olive Oil
- 6-8 Cloves Garlic, Minced
- 1- Two Inch Section Ginger, Minced
- 1 Heaping Teaspoon Red Pepper Flakes
- 1/4 cup Cilantro, Torn
- 2 Tablespoons Soy Sauce or Tamari (Gluten-Free)
- 2 Tablespoons Apple Cider or Rice Wine Vinegar
- 2 Tablespoons Honey
- 1 Tablespoon Sesame Oil
- Sauté garlic, ginger, and red pepper flakes in olive oil on medium heat until cooked through.
- Add collards and allow to wilt until tender, about 5 minutes, while stirring regularly.
- Increase the heat to medium-high and add the remaining ingredients. Stir as to not to burn the greens but allow to caramelize.
- When most of the liquid has evaporated from the pan, the greens are done. Enjoy!