Collards Oshitashi

Collards Ohitashi

(A really nice and quick way to prepare collards - very unique and tastes just like a salad in a japanese restaurant.)
Serves 1-2

1 bunch
collards (3-4 cups)
2 tbs. low-sodium soy sauce

2 tbs. cup mirin

1small knob ginger, finely grated
(about 2 tbs.)
1 squirt sriracha sauce
(optional - if you like heat go for it)
finely ground pepper

toasted sesame seeds for garnish
bonito flakes

Cut the stems off the collards and chop into inch-long pieces. Cut the leaves into 1/2" ribbons.

Blanch the leaves and stems in a large pot of boiling water. After adding the collards, wait for the water to boil again and then cook for ~5 minutes or until the leaves have darkened and the stems are tender. Note: collards are forgiving greens, so don't fret if you overcook them a little. When cooked, remove collards to a strainer and run under cold tap water (I'm too lazy to make an ice bath).

In a bowl large enough to hold the collards, mix together all the remaining ingredients except the sesame seeds and bonito flakes.

Squeeze excess water out of the greens (you can really give them a strong squeeze) and add to sauce. Refrigerate for 30 minutes at least (the longer the better!). Season with sesame seeds and a generous amount of bonito flakes before serving.

Adapted from Food52 - studentepicure