Collard Oshitashi

• 1 bunch collards (~12 cups)
• 1/4 cup low-sodium soy sauce
• 1/4 cup mirin
• 1 large knob ginger, finely grated
• 1 squirt sriracha sauce
• finely ground pepper
• toasted sesame seeds for garnish
• bonito flakes

1. Cut the stems off the collards and chop into inch-long pieces. Cut the leaves into ribbons.
2. Working in batches, blanch the leaves and stems in a large pot of boiling water. After adding the collards, wait for the water to boil again and then cook for ~5 minutes or until the leaves have darkened and the stems are tender. Note: collards are forgiving greens, so don't fret if you overcook them a little. When cooked, remove collards to a strainer and run under cold tap water (I'm too lazy to make an ice bath).
3. In a bowl large enough to hold the collards, mix together all the remaining ingredients except the sesame seeds and bonito flakes.
4. Squeeze excess water out of the greens (you can really give them a strong squeeze) and add to sauce. Refrigerate for 30 minutes at least (the longer the better!). Season with sesame seeds and a generous amount of bonito flakes before serving.

collards, soy sauce, mirin, knob ginger, sriracha sauce, ground pepper, sesame seeds, bonito flakes

Taken from food52.com/recipes/14269-collard-oshitashi (may not work)