Monday, April 13, 2009


  • 2 lbs collard greens, tough stems discarded, leaves chopped
  • 2 Tbsp medium onion, chopped
  • 1 large garlic clove, minced
  • 2 Tbsp olive oil
  • 2 Tbsp dark sesame oil
  • Chili pepper flakes
  • pinchSalt
  • 2 pinches Sugar
  • chili pepper flakes

1 Use a large skillet with a tight fitting cover. Heat olive oil on medium heat. Sauté onion until transparent, a couple of mintues. Add garlic and and sauté until fragrant, about 20 seconds. Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-10 minutes. Serve with barbecue sauce.

No comments: