Calcium Rich Collard Greens

Sturdy collards are a good choice for this traditional Asian treatment.  Five-spice powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan pepper-corns.  This Chinese seasoning is available in the spice section of many supermarkets.

Serves 4 to 6 as a side dish

1/4 cup of rice wine or sherry
3 Tablespoons of organic soy sauce
2 teaspoons sugar (maple syrup can replace sugar)
1/2 teaspoon five-spice powder
2 1/2 pounds organic collard greens, tough stems discarded, washed shaken dry ro remove excess water, and coarsely chopped
Rice vinegar

1.  Bring rice wine, soy sauce, sugar or maple syrup, five-spice powder, and 1/4 cup water to a boil in a large casserole or Dutch oven.  Add the damp greens.  Cover, reduce the heat, and simmer, stirring once or twice, until the greens are very tender, about 15 minutes.

2.  Remove the cover and simmer until the greens are no longer soupy, 3-4 minutes.  Adjust the seasonings, adding rice vinegar to taste.  Serve immediately

Recipe from Vegetables Every Day by Jack Bishop