Hulga’s comment on the kabocha squash post, asking for a vegetarian collard green recipe, deserves its own post.
Hulga, here’s what I do.
Vegetarian Collard Greens (makes 4 -6 cups)
Get enough collards to fill an 8 qt. stock pot. Rinse and dry. Remove stems (if desired) and tear or chop into 2 – 3″ pieces.
2 large onions, chopped
6 – 8 cloves garlic, minced
1/4 c. sesame oil, or 1/8 c. sesame oil and 1/8 c. chili sesame oil
1/2 c. water
Tabasco sauce to taste (omit if using chili sesame oil)
Salt to taste
1/4 c. white or red wine vinegar
In 8 qt. or larger stock pot, saute onions in sesame oil on medium heat until translucent. (If using chili sesame oil, saute in regular sesame oil and add chili oil after onions are cooked.) Add garlic and stir. Add collards and water. Salt well. Cover and cook on medium heat, stirring collards occasionally, until collards are just wilted. Add Tabasco and vinegar. Continue cooking, covered, until collards are soft (or whatever consistency you prefer)–I cook mine at least 3o minutes. Correct seasonings and serve.
As much as I hate to admit it, I like these just as well as their porky counterparts. Enjoy.
As for the kabocha squash: It’s not in season here either. It’s been sitting on my countertop since February.