Collard Greens with Benne Seeds and Chili Oil
The unexpected flavors of this dish exemplify contemporary Southern cuisine at its best. The greens are not cooked for hours as was often done in the past, and the toasty flavors of the benne (sesame) seeds pair nicely with the bitterness of the vegetable. If you prefer, use hot-pepper vinegar instead of the cider vinegar and chili oil.
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Customer Reviews for Collard Greens with Benne Seeds and Chili Oil
Review 1 for Collard Greens with Benne Seeds and Chili Oil
Nilpi
Beverly Hills, CA
January 3, 2011
Would You Recommend? Yes
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Fantastic & healthy
January 3, 2011
I love that WS now offers so many 'healthy' recipes such as this one. It is so incredibly delious and healthy at the same time. I reduced the boiling time by half, so that it was perfect and not overcooked, but just right!