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Earth Eats: Real Food, Green Living

Collard Greens With Asian Flare

You may be seeing a lot of recipes for cooked greens on Earth Eats these days, but that’s just because in the summer, there are a lot of greens to use up!

collard greens with oranges and oyster sauce

Photo: Eoban Binder/WFIU

These collards are served with oranges and shredded coconut.

Last week, we posted recipes using kale and bok choy because our Twitter followers requested inspiration for those ingredients.

Today, another green goodie that we’re harvesting plenty of these days — collard greens!

I’m always a fan of Asian flavors, like ginger and sesame seeds. For this recipe, I’m adding an ingredient not yet used in any of my Earth Eats recipes — oyster sauce. (You could use hoisin sauce instead.)

A tip before you start cooking… Invest in a 12-14-inch diameter pan. It may seem excessively large when you’re just cooking for your family, but the large surface area will give your food more heat exposure, so you’ll cook quicker.

As a result, keep an eye on your garlic. When it has just browned (and it will get to this point quickly!), immediately toss in the greens to slow the cooking process. Any cold ingredient, like onions, will have the same affect.


Collards With Oyster Sauce


  • 1/4 cup olive oil
  • 1 tablespoon sesame oil
  • 5 cloves garlic
  • 2 tablespoons minced fresh ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 2 bunches collard greens, cut chiffonade (very thin ribbons)
  • 3 tablespoons oyster sauce (found in the Asian section of your supermarket)
  • 2 tablespoons sesame seeds (white, black or mixed)
  • 2 oranges, peeled and cut into slices
  • 1 teaspoon orange zest
  • dash of fresh-squeezed orange juice
  • salt and pepper to taste

Cooking Directions

  1. In a large sauté pan, heat the olive and sesame oils over high heat. Add the garlic and cook just until the garlic begins to color.
  2. Quickly add the ginger, chili flakes and collard greens and toss together.
  3. Add 1/4 cup of water and quickly steam the greens. (Do not overcook the greens! They should be bright green and toothsome.)
  4. Remove to a bowl to avoid overcooking and add the oyster sauce, sesame seeds and orange zest.
  5. Toss to combine and season with salt and freshly ground pepper. Garnish with orange segments, shredded coconut and a dash of fresh orange juice. Serve hot or at room temperature.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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