* Exported from MasterCook *
Red-Cooked Collards
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dark soy sauce -- or tamari
1 cup water
1/2 cup dry sherry
fresh ginger root -- several nickel-sized pieces, peeled
4 garlic cloves -- or 5 cloves
1 Tablespoon sugar
star anise -- several pieces
2 pounds collard greens
Combine first 7 ingredients in a large pot and bring to a boil. Continue
to boil while you prepare the collards. After washing the greens, trim
them of their larger stems and chop coarsely. Place in the cooking liquid
and adjust heat to maintain a gentle boil. Cook until the greens are
tender and most of the liquid is gone, about 10 to 15 minutes. Serve over
rice as a main course or as a side dish.
Other Greens to Use: Broccoli raab, any of the thick-stemmed cabbages, or
kale.
Makes 4 main dish servings or 8 smaller servings
AuthorNote: A traditional Chinese cooking technique that is usually used
for meats but is excellent with the tougher greens.
Cuisine:
"Asian"
Source:
"Leafy Greens: An A-to-Z guide to 30 types of greens plus more that
120 delicious recipes by Mark Bittman, 2012, 1995"
S(Formatted by Chupa Babi):
"Feb 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 162 Calories; 1g Fat (6.2% calories
from fat); 13g Protein; 21g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 4073mg Sodium. Exchanges: 1/2 Lean Meat; 4 Vegetable; 0
Other Carbohydrates.
Nutr. Assoc. : 1476 0 0 0 0 0 0 0
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