This definitely not-Southern saute uses lots of garlic and harissa, a fiery-hot North African condiment made from peppers, garlic, oil and a wide variety of spices that have been pureed into a thick, rich sauce. The collards are a sturdy enough green to stand up to root vegetables; be sure to cut the roots in a very thin julienne for even, fast cooking.
1 large bunch collard greens
2 tablespoons olive oil
4 small parnsnips, cut into thin strips 2 inches long
4 small carrots, cut into thin strips 2 inches long
2 large garlic cloves, minced
1 to 2 teaspoons harissa (substitute Asian red chili oil or paste)
Vegetable stock, as needed
1 tablespoon black sesame seeds
- Remove and discard stems and center ribs of collard leaves. Wash leaves and pat dry; stack leaves, and cut lengthwise into 2-inch strips. Roll strips into a tight cylinder. Cut leaves crosswise to make 1/2-inch-wide strips. Bring a large pot of salted water to boil; add leaves and cook for 5 minutes, until just tender. Drain thoroughly.
- While collards are cooking, heat olive oil over medium heat in a large saute pan or wok. Add parsnips and carrots, and toss to coat with oil. Cook on medium, stirring frequently, until parsnips and carrots are crisp-tender, 3 to 4 minutes.
- Add garlic and harissa. Toss to coat vegetables with oil and harissa. Stir in collards, and add a tablespoon or two of stock as needed to allow harissa to coat vegetables. Cook for 2 to 3 minutes longer, until vegetables are just tender. Sprinkle with black sesame seeds and serve hot.