GINGER AND COLLARD GREEN FRIED RICE
serves 2-4 as a side
1 bunch collard greens
2 tablespoons peanut or vegetable oil
1 shallot, thinly sliced
2 garlic cloves, smashed and thinly sliced
1 (1-inch) piece fresh ginger, peeled and grated or minced (about 2 teaspoons)
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon mirin
3 cups cold, cooked white rice
1 teaspoon sesame oil
4 green onions, thinly sliced
1 jalapeño chile, very thinly sliced
1 teaspoon sesame seeds
1 lime, cut into 8 wedges
Red pepper flakes (optional)
Stack 4 collard green leaves on top of each other. Remove the stems with a sharp knife and trim 2 inches from the bottoms of each stem. Cut the stems into 1/8-inch pieces. Cut the leaves into 2-inch squares. Get the rest of the ingredients out because it all goes super fast from here.
Heat the vegetable oil in a medium sauté pan, skillet, or wok over medium. Add the shallot, garlic and ginger and cook until shallot is translucent. Add the collard leaves and stems to the pan and cook, stirring a bunch, for about 1 minute. Drizzle in the vinegar, soy sauce, and mirin. Fold in the rice and cover so that everything gets a chance to warm up. Simmer until the rice is heated through, about 2 minutes. Uncover and drizzle with sesame oil. Remove from heat and let stand 2 minutes.
Garnish with the scallions, jalapeño slices, sesame seeds, lime wedges and red pepper flakes if you can hang.