Stir-Fried Greens with Oyster Sauce

Southern collards meet a Thai wok and suddenly those slow-braised greens your grandma made have a fast, flashy cousin.

Chopped collard greens hit screaming-hot oil with browned garlic, then get a quick toss with soy sauce, bean paste, and vegetarian oyster sauce that coats every leaf in glossy, savory goodness.

A sprinkle of fresh cilantro at the finish brings brightness to all that deep umami.

Twenty minutes from cutting board to table, and you’ve got a vegetable side that’ll steal the spotlight from whatever main dish it’s sitting next to.

Variations

• Mustard greens bring a peppery bite that pairs especially well with the sweet oyster sauce.
• Bok choy cooks even faster and adds juicy, crisp stems to the mix.
• Broccoli florets hold the sauce beautifully in all their little nooks and crannies.

Kitchen Tips

• Dry the greens thoroughly after washing. Water in a hot wok means steam instead of sear, and you want that slight char on the edges.
• Brown the garlic first until just golden. It infuses the oil with flavor before the greens even hit the pan.
• Don’t overcook. Three to five minutes in the wok is plenty. The greens should be tender but still have some backbone.