Farm Fridays: Tangled Collard Greens and Sesame over Rice

I'm trying to get things back on track around here. My stupid, stupid cold is still hanging around. I thought I was over it last weekend, but as soon as I started going about my normal business (especially going to the gym again), things went back a few steps. I've been holding it together well enough to teach, but as soon as I get home from class, I crash. Very little is getting done around here, which is definitely not ideal this particular summer.

But I'm going to try to ignore it and get things done. First thing on the list is to work on my backlog of blog posts. I've managed to upload and edit the pictures I've been taking, so expect to hear more from me soon.

I know my last Farm Fridays post was about collards, too, but I just can't resist them. I love the thick, smooth leaves. This time I went with a more Asian direction, based on a recipe from Deborah Madison's Vegetable Literacy. With a little soy and a little sesame, these unassuming greens are kicked up a notch. This dish is really simple - the first time I had it was for a quick lunch with a few leftover leaves - and really delicious. This time I sized it up a bit - enough for dinner and leftovers. The fresh, thick greens are pleasantly toothy over the soft rice. If you have extra collards in your crisper, this is a great way to use them.

Tangled Collard Greens and Sesame over Rice 
Adapted from Deborah Madison's Vegetable Literacy.

1 c white rice
2 c vegetable stock
1 tbsp sesame oil (regular is fine - I used toasted sesame oil because I have so much of it!)
1 small shallot, minced
1 bunch collard greens (about 8 oz)
splash tamari
splash rice wine vinegar
2 tbsp toasted sesame seeds

To cook the rice, bring the stock to a boil. Add rice, reduce to a simmer and cook 15-18 minutes, until liquid is gone and rice is fluffy.

Remove the stems from the collard greens. Stack the leaves and roll into a cylinder, then slice into 1/2" thick ribbons.

Preheat oil in a large skillet over medium-high heat. Add the shallot and cook 1-2 minutes, until softened

Add the collards to the pan and cook, stirring, until wilted, about 4-6 minutes. When the greens are softened, add a splash of tamari, a splash of rice vinegar and sesame seeds. Drizzle with a bit more toasted sesame oil, if desired. Serve over rice.