RECIPE | Collard Green Sukiyaki from Eat Clean Live Well

I have been in love with Terry Walters new book Eat Clean Live Well. As you might have seen it made my Gifts For Foodies list and it did for good reason because it is filled with so many healthy and delicious recipes. I have made a number of the Fall seasonal recipes and while I enjoyed all that I have tried so far my favorite recipe was the Collard Green Sukiyaki. This recipe is so good but if your like me and like broth-y noodles I recommend doubling the broth.

Collard Green Sukiyaki with Buckwheat Noodles

2014-12-01 23:35:41

Serves 4

THE FIRST TIME I MADE THIS SUKIYAKI, it barely made it off the stove. Ever since, I’ve served it in the skillet and let everyone fill a bowl with their favorite combination of veggies and noodles. There’s never even a noodle left behind.

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Ingredients

1. 2 1⁄2 cups water
2. 2 dried shiitake mushrooms, broken into pieces
3. 2 strips kombu
4. 1⁄4 cup tamari
5. 1⁄4 cup mirin
6. 1 tablespoon maple syrup
7. 8 ounces 100% buckwheat noodles (soba)
8. 2 tablespoons sesame seeds
9. 1⁄4 teaspoon sea salt
10. 8 whole collard leaves
11. 1 tablespoon extra virgin olive oil
12. 1⁄2 cup red onion wedges
13. 1⁄2 cup julienned carrot
14. 1⁄2 cup julienned daikon
15. 1⁄4 pound maitake mushrooms (or variety of choice), broken up
16. 1⁄4 cup water

Instructions

1. In small pot, combine water, shiitake mushrooms and kombu. Bring to boil and press down on mushrooms and kombu so they stay submerged. Reduce heat and simmer 20 minutes. Scoop out and discard solids and stir in tamari, mirin and maple syrup. Simmer 5 minutes longer, remove from heat and set aside.
2. Cook noodles according to directions on package. Drain and set aside. In small skillet, toast sesame seeds until lightly browned and fragrant. Remove from heat, transfer to mortar and add sea salt. Grind with pestle until seeds are half broken and mixture is well blended. Set aside.
3. Cut stems out of collard greens and stack leaves so they’re all facing the same direction. Roll from one side to the other to form a log and cut crosswise into 1⁄4-inch ribbons.
4. Heat large cast iron skillet over medium-high heat and add olive oil. Visually divide skillet into five pie slices and place one vegetable in each area—collard greens, onion, carrot, daikon and maitake mushrooms. Sauté 2 minutes pushing ingredients gently with a wooden spoon so that they don’t stick but stay roughly in their defined area. Add water and simmer vegetables until collards are wilted (about 1 minute longer). Push ingredients closer to edge of pan and transfer cooked noodles to center of skillet. Reheat shiitake-kombu stock and pour over noodles and vegetables.
5. Sprinkle with sesame blend and serve.

Notes

1. Reprinted with permission from Eat Clean Live Well © 2014 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Julie Bidwell

By Terry Walters

Naturally Lindsay https://www.naturallylindsay.com/