Wilted Baby Collards with Ginger and Shoyu

• 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)

1. Blanch the collards for 30 seconds in a large pot of salted boiling water.
2. Drain, and then quickly transfer them to an ice bath.
3. As soon as they are cold, drain again and gently squeeze them with your hands to remove as much moisture as possible.
4. Transfer the collards to a medium bowl and toss with your fingers to separate, adding the shoyu and sesame oil and thoroughly distributing them.
5. Heat the vegetable oil in a medium saute pan over medium-low heat.
6. Add the ginger and chiles.
7. Saute for a minute, until the ginger is wilted and fragrant but has not colored.
8. Raise the heat to medium and add the collards.
9. Season with salt and toss to coat and incorporate the ginger and chiles.
10. Add the chicken stock and cook, stirring frequently, for about 3 minutes, until the greens are very hot.
11. Season with additional salt if necessary.

collard greens, soy sauce, regular soy sauce, sesame oil, expellerpressed, very, red chiles, kosher salt, chicken stock

Taken from www.epicurious.com/recipes/food/views/wilted-baby-collards-with-ginger-and-shoyu-377654 (may not work)