Growing up in a Southern family, collard greens, homemade cornbread and scrapple were mainstays of the family dinner table. As a kid, I used to order the veggie plate at Cracker Barrel on the annual family trek to Florida or other summer getaways. Collard greens, dumplings, and fried okra were my go-to’s. I remember the waitresses asking in concerned, cool-aunt tones, “Is that all you want, honey?” I may have been a finicky eater, but southern sides I’ve always loved.
Greens of all variety are still a favorite, and I made up a little stir-fry for lunch this weekend.
Healthy lunch while planning our flower and vegetable gardens
Collard Greens and Chili Oil Bamboo Shoots
Serves 2 for lunch as main dish
1 bunch of collard greens, tough stem removed and cut in 1″ ribbons
1 clove minced garlic
1 knob minced ginger, or 1 knuckle’s worth pre-minced ginger
1 turn Olive Oil
1/2 tbs Fish Sauce
1/3 cup chili oil packed Bamboo Shoots )
Optional: Soy Sauce
Heat the oil in a wok or large saute pan and brown the garlic and ginger until fragrant. Add in the Bamboo Shoots and mix well. Try not to bring all of the oil from the jar – you don’t want your greens to be drowned in oil. Use a fork to toss them in the pan. We like the pungent taste of bamboo shoots, but some don’t. Use more or less here.
Once these are well blended, in go the collard greens – pressing down and tossing to cover with the chili oil, ginger, and garlic. Once well mied, cover and let steam to soften a bit more.
Remove and serve with rice while the leaves still have some bite.
These canned chili oil packed Bamboo Shoots are amazing. It doesn’t hurt to have a can in the pantry for last minute meals. They add instant flavor and would go great with a salad, stir-frys and will help boring steamed chicken if you haven’t gone to the store recently.
About that scrapple – don’t knock it ’til you try it. Red Apron Butchery makes a killer scrapple for all you DC and NoVA residents.
I want some! It’s sounds wonderful 🙂 Is your scrapple better than my fav Rappa brand?