My daughter inspired this dish when she was going through her mermaid phase and I was tired of endless broccoli. I wanted collards and needed a hook to get her to try these. It was wildly successful, and spawned variations.
1 small bunch of collards, cut into a fine chiffonade
Water to cover by half
1 Tablespoon neutral flavored oil
1 Tablspoon mirin
2 teaspoon soy sauce
1 teaspoon juice from pickled ginger
Bring water to a boil, and submerge the greens. Cook until tender. Drain and set aside.
Add oil to the pan and heat. Add the greens back into the pan and toss to coat with oil. Make a well in the center of the mess and add the mirin and toss to coat.
Drizzle with the soy sauce and the ginger juice. Toss the mess to coat and heat through.
YIELD: Serves 4
SOURCE: Chef Andrew Cohen