Soy-Braised Collards with Five-Spice Powder

Yield:
Serves 4 to 6 as a side dish
Ingredients
  • 1/4 cup rice wine or sherry
  • 3 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1/2 teaspoon five-spice powder
  • 2 1/2 pounds collard green, tough stems discarded, washed, shaken dry to remove excess water, and coarsely chopped
  • Rice vinegar
Directions
  • Bring rice wine, soy sauce, sugar, five-spice powder, and 1/4 cup water to a boil in a large casserole or Dutch oven. Add the damp greens. Cover, reduce the heat, and simmer, stirring once or twice, until the greens are very tender, about 15 minutes.

  • Remove the cover and simmer until the greens are no longer soupy, 3 to 4 minutes. Adjust the seasoning, adding rice vinegar to taste. Serve immediately.


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