Collard Greens with Benne Seeds & Chile Oil

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Collard Greens with Benne Seeds & Chile Oil

2 pounds of collard greens, mustard greens, turnip

greens or broccoli rabe, tough stems and wilted leaves

discarded

2 tablespoons of olive oil

6 cloves garlic, thinly sliced

2 dried hot chiles, broken in half crosswise

1/4 cup of sesame seeds

1 tablespoon of chopped fresh rosemary

2 tablespoons of honey

Salt to taste

Freshly ground black pepper to taste

2 tablespoons of cider vinegar

1 tablespoon of hot chile oil

 

Cut the greens into 1 inch pieces. Bring a large

saucepan three fourths full off lightly salted water

to boil over high heat. Add the greens and stir to

immerse completely in the water. return to a boil,

reduce the temperature to medium and cook until crisp

tender, about 10 minutes. Drain and place under cold

running water to stop the cooking. Transfer to a large

kitchen towel, wrap well and squeeze out as much

access water as possible.

 

In a large frying pan with deep sides, warm the olive

oil over medium heat. Add the garlic, chiles, sesame

seeds and rosemary and cook, stirring until the sesame

seeds begin to lightly brown, about 1 minute. Stir in

the greens and honey. Saute stirring occasionally,

until the greens are well coated with the other

ingredients and heated through, about 3 minutes.

Season with salt and pepper.

 

Transfer to a large bowl and drizzle with the vinegar

and chile oil just before serving.

 

Makes 6 servings

 

 

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