author: gretchenlewis
created: 2012-01-14 18:58:04
servings: 4
notes:
Could substitute kale, chard or other cooking green for collards from Farmer John's Cookbook
recipe:
1/4 cup water 1/4 cup sweet sherry 3 tablespoons soy sauce or tamari 2 teaspoons sugar 1/2 teaspoon Chinese five spice powder (make your own, and doesn't need to be exact mix) 2 1/2 pounds collard greens, stems removed, and discarded, slices crosswise rice vinegar 1. Bring the water, sherry, soy sauce or tamari, sugar and five-spice powder to a boil in a large, heavy pot. 2. Add the collard greens; cover. Reduce to a simmer and cook until very tender, 15-20 mins. Add more water if necessary to keep mixture from drying out. 3. Uncover the pot and continue simmering until the mixture no longer resembles a soup, 3-4 mins. Remove the pot from heat. 4. Stir in a dash of rice vinegar. Season to taste with more sugar, soy sauce or rice vinegar.