Flying Greens

  • 3/4 lb. collards (trimmed weight)
  • 3 garlic cloves, finely chopped
  • 2 Tbsp. stock or water
  • 1 Tbsp. oyster sauce
  • 2 teasp. crushed yellow bean sauce or soy sauce
  • 3 Tbsp. vegetable oil
  1. Trim greens and cook in rapidly boiling water just until tender (a few minutes).
  2. Plunge the greens into ice water to fix the color. Drain well.
  3. Combine the stock, oyster sauce and soy sauce.
  4. Heat the oil in a wok over high heat.
  5. Add the garlic and cook until it is light brown.
  6. Add greens and stir briskly for about a minute.
  7. Add stock mixture and stir and cook for about another minute.
  • Serve greens over any remaining liquid.

Nancy Shoemaker – from a Madhur Jaffrey’s Far Eastern Cooking. A tradition at the Barger/Shoemaker Thanksgiving and the Davis/Shoemaker New Year’s Day party.

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3 Responses to Flying Greens

  1. Mary says:

    Lovely website! Why are they called Flying Greens?

  2. Nancy says:

    Somehow the “stir briskly” in step 6 doesn’t capture the “Flying” in the original notes. I’ll check and see if I can clarify.

  3. Pingback: Greens, Thomas Head | Goucher Family Recipes

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