RCI-VG.004.1305.001
Spicy Collard Greens
Spicy Collard Greens from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 lbs
- 2 cup
- leaves fresh basil or:3 to 4 unit
- dried leaf basil1/2 tsp
- 2 tsp
- Onion3/4 cupchopped
- gingerroot1 tbspgrated
- jalapono pepper1 tspchopped
- seasame oil1/4 tsp
- 1 unit
- 1 tsp
Method
1
Heat olive oil in a large pot over medium heat, then add the diced onion and sauté for 4-5 minutes until softened and translucent.
5 minutes
2
Grate or finely mince the gingerroot and add it to the pot with the onion, stirring continuously for about 1 minute until fragrant.
1 minutes
3
Pour in the vegetable stock and bring the mixture to a gentle boil over medium-high heat.
5 minutes
4
While the broth heats, wash the collard greens thoroughly, remove the tough center stems, and cut the leaves into thin ribbons or bite-sized pieces.
5 minutes
5
Add the prepared collard greens to the boiling broth and stir to submerge them fully.
2 minutes
6
Reduce the heat to medium-low and simmer the greens for 15-20 minutes until tender and the broth has developed a deep, infused flavor.
20 minutes
7
Season generously with pepper to taste, adjusting the heat level to your preference, and stir to combine.
1 minutes
8
Ladle the broth and greens into bowls and finish with a sprinkle of sesame seeds before serving hot.