Superfast Hoisin Collard Greens

Yesterday I got a request for fast recipes. (Gosh, it’s like you people have lives or something!) Since I aim to please, as of tonight, I’m instituting a new tradition on Veggie Quest: each Wednesday night, I’ll be posting a veggie recipe that will have you in and out of the kitchen in 15 minutes or less. Ideally, each Wednesday post will be (almost) all recipe, with a minimum of chitchat. While this will tax my soul—those who know me are well aware of my deep and abiding love of words and of making liberal use of them—there’s nothing I won’t do for Veggie Quest!

That said, I need a name for my new Wednesday posts, so I decided to leave the decision to my few (but fabulous) readers. The options: Whip It Up Wednesdays, Wicked Fast Wednesdays, and Midweek Dash. What do you think? Vote in the poll or enter your own suggestion in the comments section; I’ll be making the final decision Sunday night.

So here goes, a superfast recipe for collard greens, one of the few veggies I already love.

4 ingredients. 12 minutes. Count down to tasty.

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Hoisin Collard Greens

This recipe is my best attempt to recreate the fabulous collard greens I used to get at Weaver Street Market in Carrboro when I lived in North Carolina.

Prep time: 12 minutes Serves: 4

Ingredients:

1 16oz bag of pre-washed and chopped collard greens

2 Tbsp olive oil

½ cup water

2-3 Tbsp hoisin sauce (update: gluten free if needed)

Directions

Heat olive oil over medium-high heat in a large pot.

Add collard greens, turn heat down to medium, and sauté for 1 minute. Add ½ cup water and cover.

Cook 7 minutes covered, stirring every couple of minutes.

Add 2-3 Tbsp of hoisin sauce (to taste) and stir greens to coat. Cook 1-2 minutes more, or until the stems are just tender and the leaves are slightly wilted, but not mushy.

Enjoy!

Note: This recipe contains soy. If you’re gluten sensitive, be sure to buy gluten-free hoisin sauce, like Premier Japan Hoisin Sauce.