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| Easy Japanese-Style Vegan Collard Greens |
"I made this impromptu for my family, and everyone freaked out. It contains no meat, so it's perfect for vegetarians or those who are trying to cut down on meat. It's amazingly simple to make...no more than 15 minutes, start to finish."
Ingredients :
- 2 tablespoons Asian (toasted) sesame oil
- 1 bunch collard greens, thinly sliced
- 3 tablespoons gomasio (such as Eden Organic Foods®)
- 1 tablespoon mirin (Japanese sweet wine)
- 2 cloves garlic, minced, or more to taste
- sea salt to taste (optional)
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 15M |
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- Heat sesame oil in a large skillet or wok until sizzling; add collard greens, gomasio, and mirin. Cook until collard greens are tender, 3 to 5 minutes.
- Stir garlic into collard green mixture and cook just until garlic is fragrant, about 30 seconds; remove from heat. Season with additional sea salt if desired.
Notes :
- If you cannot find gomasio, simply buy sesame seeds and toast them lightly in a dry skillet. Then transfer seeds to a spice grinder or mortar and pestle and coarsely grind with a ratio of 1/4 cup sesame seeds to 1 teaspoon sea salt.
- I prefer to cook the collard greens at a medium-high temp for a short period of time, thereby preserving the pungent flavor of the greens.
- Onion can be added to this dish if fried for five minutes before adding the collards, but I enjoy the character of this dish without them.
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