• 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


  1. 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.
  2. Working in batches, stack the leaves, roll them up, and then thinly slice crosswise, keeping them less than 1/4 inch wide.
  3. 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.
  4. 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.