Miso Collard Greens & Making Out

10 Jun

Before I had ever kissed anyone, I figured liplock would be similar to the long, sunset-hued sessions on The Love Boat.  I’d be there, in my off-the-shoulder dress and we’d gaze at each other before leaning leaning leaning and then joining mouths until Isaac or Doc interrupted us for the conga line on the lido deck.

In high school, I saw A Room with a View and the hot, agrarian surprise kiss from George in the field Phew.  The Love Boat had kissing but mainly they had Doc making moves on people on the lido deck.

Miso Collard Greens

1 bunch collard greens, washed, trimmed of thickest ends

2 tbsp toasted sesame oil

1 pinch salt

1 tbsp dark brown sugar

1 heaping tbsp red miso paste

Roll the greens up as though trying to make a tube.  Slice into thick ribbons.  In a skillet, heat the sesame oil.  Add the greens and the salt.  Toss and let cook on high for about 3 minutes.  Add the dark brown sugar and toss, turn the heat to medium.  Once the greens have wilted (about 2 more minutes), add the miso paste and toss.  Heat for an additional minute or two and serve with no regrets.

 

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One Response to “Miso Collard Greens & Making Out”

Trackbacks/Pingbacks

  1. Communal Bowl of Japanese Noodles & Cures for Boredom « scrambledpreservedfriedcured - June 14, 2011

    […] dinner we had a huge bowl of Japanese noodles tossed with miso collard greens and every other leafy green (amazing beets greens from Red Fire Farm, our CSA) we had in the […]

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