RECIPE

By Nellie Palmer

 Ingredients • 1 tbsp rice wine vinegar • 1 tbsp water • 1 tbsp low sodium soy sauce • 1/2 tsp toasted sesame oil + 2 1/2 tsp coconut oil • 1 tsp minced ginger • 2 garlic cloves, minced • 1 tsp red pepper flakes • 1 bunch collard greens, about 12 oz, stemmed and chopped • Salt, to taste • 1 sweet red pepper julienned • 2 green onions chopped  Directions  In a small bowl or measuring cup, combine the rice wine vinegar, water and soy sauce.  Heat a wok or cast iron skillet over high heat.

Once it is very hot, put half of the oil into the pan and swirl it around to coat the bottom of the pan evenly. Add the garlic, ginger and crushed red pepper and stir-fry for about 30 seconds.  Add the remaining oil and then add the collard greens and peppers. Stir-fry for 2 minutes, or until the greens begin to wilt. Add the salt, toss together and add the soy sauce mixture. Stirfry for another 3 minutes.  Garnish with additional crushed red pepper. and green onions.