Collards and Kimchi.

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If you love collard greens, keep reading.

If you love kimchi, keep reading.

If you think you don’t like either, you might need to try them together.

I absolutely love both dishes, but I didn’t always.

The first time I tried kimchi was on a plane to Seoul, South Korea. The most beautiful flight attendant I had ever seen, came up to me and said, “American meal, or Korean meal?” And I thought, “If the Korean meal makes me look 1/10th as stunning as you, I’ll take the Korean meal, thank you very much.”

And that was my first Bibimbop, and my first taste of kimchi.

I instantly loved the Bibimbop, a popular Korean rice dish that has lots of veggies and usually some kind of protein. What’s not to love?

But I really didn’t like the kimchi. I just wasn’t there yet.

And then I spent the next 6 days eating kimchi at every single meal, smelling it on the streets and in restaurants, and still really not liking it, YET.

And that’s my point: if you don’t like something, there’s a possibility that you don’t like it, YET. You don’t have to like kimchi ~ you don’t have to like anything, as a matter of fact. But the foods that are harder to grow a taste for are often the ones that are so worth the 2nd and 3rd chances. They are the foods that you fall in love with and salivate over, every time you think of them.

I cannot even tell you how amazing this side dish is. It only needs to be served as a small side, almost like a condiment or a little ramekin of pickles. Collards are so good for you, and kimchi is one of the great superfoods of the world. Go on and take your probiotics in pill-form, but then add some delicious probiotic foods to your plate, like this one, and your gut will THANK YOU!!!!

COLLARDS AND KIMCHI

You’ll want to make your collards in a big batch, and then let them cool and freeze them in little freezer containers. WITH the liquid! Don’t forget that insanely delicious liquid!

Here’s my recipe for the collards:

  • In a large stock pot, fry up a few pieces of bacon until crisp. Remove bacon (to be added back in later) and add a few tablespoons olive oil or butter to the bacon grease.
  • Add in one large chopped onion and cook till translucent.
  • Next, drop in the collards (I used two bags of already-washed, chopped collard greens, but I hear that half turnip greens/half collards are the way to go).
  • Wilt the collards, tossing with tongs, coating with the bacon grease.
  • Once the collards are cooked down a bit, add 2 cups of your favorite broth, mixed with a tablespoon of Better Than Bouillon, to enhance the flavor. I had the lobster base version and it is SO good, but you can use the veggie or beef, or whatever.  I do highly recommend this concentrated flavor enhancer, though. You can also use miso paste.
  • Cook the collards in the broth on low, with the lid on, for at least 30 minutes. I forgot about mine and watched a whole movie with the collards on the stove.
  • At the end, add a splash of white vinegar, a pinch of sugar, 3-4 dashes of soy sauce, salt and pepper, and if you have it, 1-2 teaspoons dry mustard powder (I really don’t know what this does to it, but people swear by it).
  • Take off the heat and either serve immediately, or allow to cool and freeze in mini ziplock bags.

And now for the addition of the kimchi!

  • We don’t want to cook the kimchi, so add it right before serving, or after you’ve reheated the frozen collards. I used the radish kimchi, which I absolutely love, and this is my favorite brand of kimchi so far…

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  • Use as little or as much kimchi as you want.
  • Top with toasted sesame seeds.

This is a very simple recipe ~ we’re just talking about adding kimchi to collard greens. So don’t feel like you have to do everything I just did. Maybe you have your own method for collards. Or maybe you’ve brought some home from a restaurant. Just add the kimchi and enjoy!

 

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