TT Test Kitchen Tip: Benne seeds (also known as sesame seeds) add crunch and flavor, while a bit of honey tempers the slightly bitter collard greens. An extra dose of sesame oil ensures the seeds' subtle flavor doesn't get lost. Add a few chile flakes or a drizzle of chile oil if you like your greens spicy.
TT Test Kitchen Tip: These collard greens can be made early in the day and left at room temperature.
Collard Greens with Benne Seeds
Yield: 6 servings
Cook Time: 10 minutes
2 bunches collard greens, rinsed and patted dry
2 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
1 medium shallot, finely chopped
¼ cup sesame seeds
1 tablespoon finely chopped fresh rosemary
2 tablespoons honey
2 tablespoons cider vinegar
Salt and freshly ground pepper, to taste
1 teaspoon sesame oil
1. Remove the leaves from the stems of the greens. Cut the leaves into 1-inch pieces. Discard the stems or reserve for another use. Prepare an ice bath and set aside.
2. In a large saucepan set over high heat, bring 4 cups of salted water to a boil. Add the greens and return the water to a boil. Reduce the heat to medium and cook until the greens are tender, about 5 minutes.
3. Drain and place the greens in the ice bath to stop the cooking. Remove from the ice bath and wrap in a large kitchen towel. Squeeze out as much excess water from the greens as possible. Set aside.
4. In a large skillet set over medium heat, warm the olive oil. Add the garlic, shallot, sesame seeds and rosemary and cook, stirring, until the sesame seeds begin to lightly brown, about 4 minutes. Stir in the reserved greens, honey and cider vinegar. Toss until the greens are well coated and heated through, about 3 minutes. Season with salt and pepper. Drizzle with the sesame oil and serve immediately or at room temperature.