Smoky greens are fantastic. In the South, they achieve that effect with ham hock. But I achieve it with toasted sesame oil. It might sound a little strange, but it is a magical combination. When you deglaze with a bit of soy sauce, it amplifies the umami flavor of the tomatoes. Lemon juice brightens the whole things and scallions add a fresh onion flavor. Bangarang. – Amanda
Braised Collard Greens and Rice
4 cups collard greens, shredded
1 tomato, chopped
1/2 tablespoon toasted sesame oil
1/2 tablespoon shoyu
1 scallion, sliced
1/2 lemon, juiced
1 cup cooked brown rice
1. Heat oil in a skillet over medium heat. Add greens and sear until wilted.
2. Deglaze with shoyu. Add half the tomatoes and turn off the heat.
3. Serve over rice with remaining tomato, scallion and lemon juice.
NOTE: I used collard greens, but this would be equally delicious with kale, mustard greens, beet greens, etc.