Recipe

Collard Oshitashi

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This recipe was entered in the contest for Your Best Greens
WinnieAb's Testing Notes: This recipe for Collard Oshitashi is as good or better than all the spinach versions I've had countless times in Japanese restaurants. I love how the collards are sturdy without being remotely...
This recipe for Collard Oshitashi is as good or better than all the spinach versions I've had countless times in Japanese restaurants. I love how the collards are sturdy without being remotely tough when cooked this way, and how the tasty dressing makes you want to eat a giant serving of these healthful greens. I could eat this everyday and I will be making this recipe again and again. - WinnieAb

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Chef
student epicure's Notes: I've been inspired lately by Amanda's recipe for collards with oyster sauce (in her amazing book!). I like the idea of preparing traditional Western vegetables with Asian flavors and techniques...
I've been inspired lately by Amanda's recipe for collards with oyster sauce (in her amazing book!). I like the idea of preparing traditional Western vegetables with Asian flavors and techniques. Collards are so abundant in New England this time of year and they are delicious and inexpensive, so I've been experimenting a lot with them. This recipe is a spin on the traditional Japanese dish typically made with spinach. You can definitely substitute other hearty greens -- I'm waiting for my next delivery of kale from my parents' garden in the Berkshires to try it out. However, collards are blissful to cook with because they are so freakin resilient. I served this dish with the Misoyaki Roast Chicken and it was a hit. Enjoy! - student epicure

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Serves 4

1 bunch collards (~12 cups) Ask a question about this ingredient

1/4 cup low-sodium soy sauce Ask a question about this ingredient

1/4 cup mirin Ask a question about this ingredient

1 large knob ginger, finely grated Ask a question about this ingredient

1 squirt sriracha sauce Ask a question about this ingredient

finely ground pepper Ask a question about this ingredient

toasted sesame seeds for garnish Ask a question about this ingredient

bonito flakes Ask a question about this ingredient

Cut the stems off the collards and chop into inch-long pieces. Cut the leaves into ribbons.
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Working in batches, blanch the leaves and stems in a large pot of boiling water. After adding the collards, wait for the water to boil again and then cook for ~5 minutes or until the leaves have darkened and the stems are tender. Note: collards are forgiving greens, so don't fret if you overcook them a little. When cooked, remove collards to a strainer and run under cold tap water (I'm too lazy to make an ice bath).
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In a bowl large enough to hold the collards, mix together all the remaining ingredients except the sesame seeds and bonito flakes.
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Squeeze excess water out of the greens (you can really give them a strong squeeze) and add to sauce. Refrigerate for 30 minutes at least (the longer the better!). Season with sesame seeds and a generous amount of bonito flakes before serving.
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9 Comments on Collard Oshitashi

deanna1001 added 7 months ago

I made this with my CSA collards haul this week - it was soooo good! It's nice to have a quick cook method - and an unusual collards recipe. (Left out the bonito flakes first serving - still tasty.) Will make this again and link to it on my CSA website. Thanks!

student epicure added 7 months ago

wonderful!! so glad you enjoyed it!!!

Akiko added 8 months ago

It's ohitashi not oshitashi

student epicure added 8 months ago

i've actually seen it spelled both ways (google search with both spellings turns up similar recipes). i wonder if both are accurate due to different japanese romanization systems? i don't speak japanese, but in chinese, for example, you can write sichuan or szechuan depending on which romanization you use.

Ghost Tropic added 8 months ago

Correct, in Japanese it's "お浸し", or o-hitashi, which means boiled greens in soy (or bonito) sauce.

Oshitashi doesn't mean anything. The closest word I can think of is 押し倒し (oshitaoshi), which means to push somebody over!