Asian-glazed Collards with Peanuts
Collards are some of the easiest greens to cook. They hold up well when stir-fried, and maintain their beautiful green color when high heat is applied. This recipe cooks in less than 10 minutes, so it’s easy to get on the table fast. These collards pack a lot of flavor too. The sauce is quick-boiled with garlic and chili before adding the greens. The trick is to spoon the bubbling sauce over the collards in the pan to cook and glaze them quickly. Peanuts are sprinkled on top just before serving, adding a nice salty crunch.
- 2 bunches Josie’s Organics collards, washed
- Juice of one lime
- ⅓ cup honey
- 2 Tablespoons canola oil
- 2 Tablespoons rice vinegar
- 3 Tablespoons water
- 3 cloves garlic, finely chopped
- 1 Thai chili or red Fresno pepper, very thinly sliced
- Sea salt and freshly ground black pepper to taste
- ¼ cup peanuts, roughly chopped
- Use a ½ teaspoon of red chili flakes if you can’t find Thai chilies or red Fresno peppers.
- A cast iron pan works just as well as a wok; it holds the high heat needed to cook fast.
- Olive oil and plain white vinegar will work as substitutions if necessary.
Trim the rough ends of collard stems about ¼-inch and chop stems into ¼-inch pieces. Set aside in a large bowl. Stack collard leaves on top of each other and slice down the center along the stem line. Cut leaves into 1-inch strips.
Whisk together lime juice, honey, oil, vinegar, water, garlic and sliced chili in a small mixing bowl.
Heat a large cast iron skillet or sauté pan on medium high heat. Add the liquid mixture, and let it come to a quick bubble, 2-3 minutes.
Add the collards. Tilt skillet slightly upwards with handle, allowing liquid to pool at the back of the pan. Spoon liquid over collards to coat. Repeat several times until collards are soft, yet still bright green, about 4-5 minutes.
Transfer with tongs to a platter. Sprinkle chopped peanuts on top. Add salt and pepper to taste.
Dress it Up
These collards are beautiful on a big platter, and they are ideal for a large dinner party. Double the recipe and toss in a few handfuls of shredded carrots. A thinly sliced red pepper adds pretty color. Serve with a few wedges of fresh lime so guests can squeeze it on themselves. For more rich flavor, cook in peanut oil instead of canola.