More and more, I’m feeling comfortable straying far from a recipe and substituting all kinds of ingredients. It was bound to happen sooner or later after cooking most of our meals at home over the last several years. Here is the quick dinner I made for myself this evening. It was loosely inspired by the Gingered Collard Greens recipe in The 30 Minute Vegan, but only in the sesame and ginger sense. I was already planning to prepare collards, but I might not have thought to use toasted sesame oil, and sprinkle with toasted sesame seeds. Also, I was out of fresh ginger, but the powdered worked just fine.
Sesame Peanut Coconut Collard Greens
- 1 tsp to 1 T toasted sesame oil, just enough to sauté with
- 1 large garlic clove, finely chopped
- ¼ tsp or so salt
- 1 tsp ginger powder
- Several large collard leaves, deribbed and cut into small strips
- 2 T coconut milk
- 1 T peanut butter or other nut butter
- Sesame seeds, toasted
- Sunflower seeds, toasted
- Small jalapeño pepper, finely chopped
- Sriracha sauce, for garnish
Dry sauté the sesame seeds and sunflower seeds over medium high heat, stirring constantly, until they are browned and fragrant. Set aside.
Sauté the garlic, jalapeno, salt, and ginger powder over medium heat until the garlic is browned. Add the collards and cook for a few minutes, stirring frequently until they are wilted but still bright green. Add the coconut milk and peanut butter. Cook for a few minutes, until the peanut butter is well dissolved. Stir in the toasted seeds and serve on a bed of brown rice. Drizzle with Sriracha, because Sriracha is good on just about everything.