- 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
- Trim greens and cook in rapidly boiling water just until tender (a few minutes).
- Plunge the greens into ice water to fix the color. Drain well.
- Combine the stock, oyster sauce and soy sauce.
- Heat the oil in a wok over high heat.
- Add the garlic and cook until it is light brown.
- Add greens and stir briskly for about a minute.
- 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.
Lovely website! Why are they called Flying Greens?
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.
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