Daily Recipe 01/01/04 : Collards with Sesame and Noodles
New York City

Collards with Sesame and Noodles recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Spinach, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 01/01/04 : Collards with Sesame and Noodles
"Collards with Sesame and Noodles"
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8 ounces trimmed collard greens (12 oz. Bunch, cut crosswise 1/2 inch thick)
2 tablespoons un-hulled sesame seeds
1 tablespoon Oriental sesame oil
1 tablespoon minced garlic
1 tablespoon plus 1 teaspoon light tamari sauce, plus more for serving
6 ounces buckwheat noodles

In a medium saucepan, bring 4 inches of water to a boil. Add the collards and boil over moderate heat until tender but still green, about 15 minutes. Drain in a colander set over a bowl. Set the collards aside and return the cooking liquid to the saucepan.  Add 4 cups of water and set the pan over low heat. Meanwhile, in a heavy medium skillet, cook the sesame seeds in 1/2 teaspoon of the sesame oil over moderate heat, stirring occasionally, until lightly toasted, about 5 minutes. Transfer to a small bowl and set aside. Let the skillet cool for 5 minutes, then add 1 more teaspoon of the sesame oil. Add the garlic and cook over moderately low heat, stirring, until softened but not browned, about 2 minutes.  Remove from the heat and stir drained collards, toasted sesame seeds and 2 teaspoons of the tamari sauce.  Bring the saucepan of simmering water to a boil over high heat, add the soba and cook until al dente, about 3 minutes if using buckwheat.  Drain the noodles, transfer to a warm bowl and toss with the remaining 2 teaspoons sesame oil. Quickly re-warm the collards and place on top of noodles. Serve with extra tamari sauce.  Makes 2 servings.
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