Flash-cooked kale or collards with fermented black beans from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 309) by Mark Bittman

  • soy sauce
  • fermented black beans
  • garlic
  • collard greens
  • peanut oil
  • EYB Comments

    Can substitute olive oil for peanut oil, and turnip greens, mustard greens, dandelion greens or cabbage for kale or collard greens.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for peanut oil, and turnip greens, mustard greens, dandelion greens or cabbage for kale or collard greens.

  • KarenS on November 23, 2011

    A fast & easy side dish. I soaked the fermented beans in a bit of water for 20 minutes then mashed them with a pestle before adding. I skipped the soy sauce because the beans were salty enough.

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