Sesame Collard Greens

SAVORY

Nov 23

Pulled Chicken, Garlic, Chiles, Soy Sauce, Sesame Dressing, Benne Seeds

Chef Tyler Cook of Fiddler’s Fire | Charleston, SC

INGREDIENTS

Collard Greens:
Yield: 10 servings
½ cup neutral oil
2 cups sliced garlic
1½ cups sliced serrano chiles
2 tablespoons kosher salt
1 quart pulled and smoked chicken
1 quart apple cider vinegar
1 cup soy sauce
2 cups brown sugar
15 pounds collard greens, washed and chopped

Sesame Dressing:
Yield: 10 servings
2 cups mirin
1½ cups rice vinegar
1 cup soy sauce
1 cup brown sugar
1 cup toasted benne seeds
1½ cups sesame oil

METHOD

For the Collard Greens:
In a large saucepan over medium-high flame, heat oil. Add garlic, chiles, and 1 tablespoon salt. Sweat until garlic is softened. Add pulled chicken, vinegar, sugar, soy sauce, and 2 cups water. Bring mixture to a simmer. Add 5 pounds collard greens. Cook 3 minutes. Stir in remaining collard greens and salt. Let mixture simmer 2½ hours, or until collard greens are tender. Remove from heat and let cool.

For the Sesame Dressing:
In a mixing bowl, whisk to combine mirin, vinegar, and soy sauce. Stir in sugar and benne seeds. Whisk until sugar is fully dissolved.Whisk in sesame oil until mixture is fully emulsified. Set aside.

To Assemble and Serve:
Yield: 1 serving
In a mixing bowl, add 1 quart Collard Greens and 3 tablespoons Sesame Dressing. Toss until evenly coated. Transfer to a serving bowl.

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