This collard greens salad is comprised of a tasty bed of collards and topped off with an equally impressive vinegar-spiced dressing.
Ingredients
- 2 bunches collard greens, stemmed, cut in thin strips
- 1/4 cup canola oil
- 1 medium onion, finely chopped
- 4 cloves garlic, thinly sliced
- 3/4 cup chicken stock
- 1/3 cup toasted sesame seeds
- 3/4 cup chicken stock
- 6 tablespoons chili vinegar
- Kosher salt and freshly ground black pepper, to taste
Instructions
Bring a stockpot of water to a boil. Fill a large bowl with ice. Add collard greens to the boiling and cook for 6 to 8 minutes. Drain and immediately place in ice. Let sit for 4 minutes.
Squeeze all the water out of the collard greens, pressing with paper towels.
In a heavy saucepan, heat oil over medium heat. Add onion and garlic, cook until browned. Add collard greens and cook for 5 minutes. Stir in the chicken stock and sesame seeds. Cook for 4 minutes, stirring constantly.
Remove from heat, add vinegar and salt and pepper.
Serves 6 to 8
