2 tablespoons sesame oil (or oil of your choice)
1 tablespoon minced fresh ginger
2 large garlic cloves, minced
3 tablespoons soy sauce
¼ teaspoon crushed red pepper
3 bunches collard greens (1 ¾ pounds)
3 tablespoons toasted sesame seeds
In a large pot, heat the oil
Add the ginger, garlic and crushed red pepper and cook over high heat, stirring until fragrant, about 30 seconds.
Add the collard greens in 2 batches, wilting the first before adding more.
Season with salt and cook over high heat, stirring occasionally, until the greens are just tender and the liquid is nearly evaporated, about 10 minutes.
Add the soy sauce, stir
Stir in the sesame seeds, transfer the greens to a bowl and serve.
Adapted from: https://www.foodandwine.com/recipes/quick-asian-style-collard-greens by Taylor Jost, Bonner Leader Intern from UNC