- 1 bunch collard greens
- 1 1/2 teaspoon light sesame oil
- 1/3 cup finely minced onion or shallot
- sea sealt
- 1 teaspoon toasted sesame oil
- 2 teaspoons toasted sesame seeds
- Tamari or soy sauce
- Rice vinegar
- Tear or slice the collard leaves off their stems and discard the stems. Plunge them into a bowl of cold water, agitate them with your fingers to dislodge any fine dirt, then lift them into a bowl to drain.
- Working in batches, stack the leaves, roll them up, and then thinly slice crosswise, keeping them less than 1/4 inch wide.
- Heat the light sesame oil in a 10 or 12 inch skillet over medium-high heat. Add the onion and saute for 1 minute, followed by the collard greens. Season with a scant 1/4 teaspoon salt. Cook, occasionally turning the greens in the pan, until they are wilted and tender, about 5 minutes. By then the water will have evaporated.
- Toss the greens with 1 teaspoon of the toasted sesame oil and the sesame seeds. Taste for salt, then drizzle over a few drops of tamari and a little more toasted sesame oil if desired. Finally, add a few drops of vinegar and serve.