Recipes // Side Dishes // Sesame Collard Greens

Sesame Collard Greens


By Mee Tracy McCormick


  • 1 package of uncured no nitrate added pancetta
  • 1 large bunch of fresh collard greens
  • 4 cloves of sliced garlic
  • 3 tablespoons of sesame oil
  • ¼ cup of water
  • 3 tablespoons of coconut aminos or gluten free tamari soy sauce
  • 1 tablespoon of black sesame seeds
  • 2 teaspoons of Ume Boshi Vinegar
  • 1 teaspoon of cayenne pepper


  1. Wash the collard greens thoroughly.
  2. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand.
  3. The tender young leaves in the heart of the collards don't need to be stripped.
  4. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices.
  5. Over Medium heat use a large skillet, add sesame oil, pancetta then add garlic.
  6. Allow the garlic to soften but not brown.
  7. Add your chopped greens, water and cayenne. Saute for about 12 minutes until your greens are soft and BRIGHT GREEN.
  8. Toss with coconut aminos or Tamari sauce and ume boshi vinegar, toss in your sesame seeds and serve.
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