The ideal size for the collards here is nine inches long. If substituting larger leaves, blanch them a bit longer and continue to sauté them until tender, adding a little water or stock if necessary.

　　

Ingredients

serves 4 as a side dish

　　2 pounds baby collard greens, stemmed, leaves cut into 1/2-inch-wide strips

　　2 tablespoons plus 2 teaspoons shoyu soy sauce, or less if substituting

　　regular soy sauce

　　1/2 teaspoon toasted sesame oil

　　2 tablespoons expeller-pressed vegetable oil

　　2 scant tablespoons very thinly julienned fresh ginger

　　2 dried red chiles, such as de Arbol, crumbled into small pieces

　　Kosher salt

　　Cup chicken stock, preferably homemade (page 177)

　　

Step 1

Blanch the collards for 30 seconds in a large pot of salted boiling water. Drain, and then quickly transfer them to an ice bath. As soon as they are cold, drain again and gently squeeze them with your hands to remove as much moisture as possible. Transfer the collards to a medium bowl and toss with your fingers to separate, adding the shoyu and sesame oil and thoroughly distributing them.

　　

Step 2

Heat the vegetable oil in a medium sauté pan over medium-low heat. Add the ginger and chiles. Sauté for a minute, until the ginger is wilted and fragrant but has not colored. Raise the heat to medium and add the collards. Season with salt and toss to coat and incorporate the ginger and chiles. Add the chicken stock and cook, stirring frequently, for about 3 minutes, until the greens are very hot. Season with additional salt if necessary.

　　Cooking in the Moment