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Stir-Fried Collards

3 bunches tender collard greens (about 2 1/2 to 3 pounds total)
Dash salt
2 tablespoons peanut or canola oil
6 cloves garlic, chopped
A few grinds of fresh peppercorns
2 to 3 tablespoons oyster sauce
1/2 teaspoon sugar.

1. Bring a pot of water to a boil, and have a bowl of cold water ready. Wash and trim
greens, and cut into 2-by-3-inch pieces. Blanch collards in boiling water for 1 minute,
then immediately place in cold water. Drain well and pat dry.

2. Heat wok, then add salt; let salt brown lightly. Add oil. When oil is hot, add garlic
and stir until lightly brown. Add greens and a dash of pepper, and stir constantly a
couple of minutes. Then stir in 2 tablespoons oyster sauce and the sugar. Taste and
adjust seasoning. Serve immediately.