Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Collard Greens with Benne Seeds and Chili Oil



Posts : 18029
Thanked : 883
Join date : 2013-01-12

Collard Greens with Benne Seeds and Chili Oil

Post by Lobo on Fri 22 Jan 2016, 8:45 pm

Collard Greens with Benne Seeds and Chili Oil

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 6
The unexpected flavors of this dish exemplify contemporary Southern cuisine at its best. The greens are not cooked for hours as was often done in the past, and the toasty flavors of the benne (sesame) seeds pair nicely with the bitterness of the vegetable. If you prefer, use hot-pepper vinegar instead of the cider vinegar and chili oil.

  • Printer Friendly Version

  • 26


  • 2 lb. collard greens, mustard greens, turnip greens or broccoli rabe, tough
      stems and wilted leaves discarded
  • 2 Tbs. olive oil
  • 6 garlic cloves, thinly sliced
  • 2 dried hot chilies, broken in half crosswise
  • 1/4 cup sesame seeds
  • 1 Tbs. chopped fresh rosemary
  • 2 Tbs. honey
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. cider vinegar
  • 1 Tbs. hot chili oil

Wine Pairing

This pairs well with crisp, light-bodied white wines like the Domaine Guillerault Fargette, Sancerre from our Wine Club.


Cut the greens into 1-inch pieces. Bring a large saucepan three-fourths full of lightly salted water to a boil over high heat. Add the greens and stir to immerse completely in the water. Return to a boil, reduce the heat to medium and cook until crisp-tender, about 10 minutes. Drain the greens and place under cold running water to stop the cooking. Transfer to a large kitchen towel, wrap well and squeeze out as much excess water as possible.

In a large fry pan with deep sides over medium heat, warm the olive oil. Add the garlic, chilies, sesame seeds and rosemary and cook, stirring, until the sesame seeds begin to lightly brown, about 1 minute. Stir in the greens and honey. Sauté, stirring occasionally, until the greens are well coated with the other ingredients and heated through, about 3 minutes. Season with salt and pepper.

Transfer the greens to a large bowl and drizzle with the vinegar and chili oil just before serving. Serves 6.
Adapted from Williams-Sonoma New American Cooking Series, The South, by Roy Overton (Time-Life Books, 2000).

    Current date/time is Fri 09 Dec 2016, 5:36 am