Tuesday, January 15, 2008

Local collards still on the menu

Szechuan Buckwheat Noodles with Collard Ribbons
By Penny Rich

We are still getting the local collards and they are good.

1/4 cup soy sauce
1/4 cup sesame oil
1 cup peanut butter
1/4 cup rice vinegar
2 garlic cloves
1 inch piece of ginger, chopped roughly
2 teaspoons Thai chili sauce
1 table Hoisin sauce
2 limes, juiced
1 1/2 cups water
8 ounces buckwheat sobo noodles
2 tablespoon canola oil
1 onion, sliced
1 bunch collards, washed and chopped julienne style

Combine sauce ingredients in a blender, soy sauce through water. Fill a large pot with water and set on high until boiling. Add noodles, cook 6-7 minutes until andante. While noodles are cooking, heat oil in a large skillet. Add onion and cook for 5 minutes. Add collards and cook 4-6 minutes, just until wilted. Drain noodles and place in a large bowl. Add collards and sauce. Toss to combine. Turn out onto a large serving platter and top with scallions and peanuts.

Cooked chicken, shrimp or tofu can be added for additional protein.

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