Collard Ribbons with Sesame

Preparation info

  • Serves


    as a main dish

    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    If you’re a fan of collards, you’ll appreciate the chewy assertiveness of the short-cooked vegetable as much as the mellowed softness of the long-simmered—and be surprised by the smoky meatiness of this vegetarian dish. I like this firm form as a partner for whole grains, such as kamut, wheat, or buckwheat. Round out the meal with steamed Buttercup or kabocha type squash.


    • About 2 pounds collard greens
    • 2 cups water
    • 1 tablespoon molasses
    • ¾ teaspoon kosher salt
    • 1 tablespoon peanut oil
    • 2 teaspoons Asian (dark) sesame oil
    • ¼ teaspoon chilli flakes
    • 1 garlic clove, minced
    • About 2 teaspoons sherry vinegar or cider vinegar
    • tablespoons toasted sesame seeds


      1. Strip stems from collard leaves and discard. Rinse leaves in several changes of water. Stack leaves 5 or 6 at a time and halve lengthwise, then cut across into ¼-inch strips (to make about 10 packed cups).
      2. Combine collards in very wide deep skillet with water, molasses, salt, and peanut and sesame oils. Bring to a boil, twisting greens with tongs or turning with spatula until wilted. Cover and boil until collards are tender but still chewy—about 15 minutes.
      3. Uncover and add chilli flakes and garlic. Raise heat and boil, stirring often, until liquid has evaporated, about 5 minutes.
      4. Season, adding vinegar gradually. Sprinkle with sesame seeds. Serve hot.

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