1 (10-ounce) bag collard greens, trimmed, cut, and blanched
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon ginger, minced
2 teaspoons pure sesame oil
1 tablespoon soy sauce
Kosher salt and freshly ground pepper
Sesame seeds, toasted (for garnish), optional
In a large pot of salted water, blanch greens until tender, about 1 ½ minute. Transfer greens into a bowl of seasoned ice water. Drain and rest greens on paper towel.
Heat a large skillet over medium high heat with olive oil. Add the garlic and ginger and cook until light brown, about 2 minutes. Add the greens, sesame oil, soy, salt and pepper and cook until well combined, about 3 minutes. Taste and adjust seasoning. Garnish with toasted sesame seeds. Cook with soul. Eat with pleasure!