Collard greens are so popular in Japan, that they have been introduced into their cuisine as a way of easing people’s backaches, and as a means of balancing out the sweetness of spinach.
The greens are also delicious in soups, and the combination of the spinach and collard gives the soup its crunchy, mild flavor.
In addition to their sweetness, collards have a high amount of vitamin C and potassium.
Collard greens also have a strong flavor, which is why they are often used as a garnish on sushi rolls.
You can make a collard green soup with this recipe from this Japanese cookbook.
To prepare the collard greens, mix all of the ingredients together in a pot.
Then, pour it over a pot of water, and let it simmer over medium heat for 15 minutes.
After 15 minutes, turn off the heat and let the greens cook for another 5 minutes.
After 5 minutes, remove the water from the pot and let cool to room temperature.
After cooling to room temperatures, mix the collards with all of their vegetables in a blender or food processor.
Add the vegetables and blend until smooth.
Then, spoon the blended vegetables into the greens.
If you are not making this recipe, you can substitute tofu for tofu in this recipe.