Sauteed Carrots & Collards with Oyster Sauce

Tod Dimmick

Low, slow heat brings out sweet flavors and meltingly tender texture.

2 strips bacon
1 clove garlic, crushed
5-6 carrots, peeled, 1/2" dice
6-8 collards leaves, washed, stems separated from leaves and cut into 1/2" dice, leaves coarsely chopped.
2-3 TB oyster sauce

Cook the bacon in a large skillet over medium low heat. When done, remove bacon to drain on paper towels and pour off fat, leaving enough to coat the bottom of the pan. Add the garlic, carrots, and collards stems and cook for 15 minutes, stirring, or until carrots and stems are just starting to turn tender. Add the collards leaves, and cook for 10 minutes, stirring occasionally, or until leaves are also tender. Add oyster sauce, turn to coat, and serve.

Variation: Cook carrots and collards separately for color contrast in the finished dish.

Served up by Tod Dimmick

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