- 1 bunch of collard greens
- A bamboo steamer
- Spring water
- Shoyu or Tamari soy sauce
Cut the collard greens leaves along the middle line, removing the hard stem, stack the cut leaves up on each other facing the same direction.
When you have a good size pile, cut leaves in diagonal thin strips going along the leaf veins.
Bring the water to a rolling boil to generate a good amount of steam.
Place the cut collards in the steamer. Cook for 3 minutes, add Shoyu or Tamari on the greens, continue to cook one more minute, then Serve.