Collards and Kimchi
Recipe GLPR8be929bbc09b70
A vibrant, quick-cooking side dish that marries Southern collard greens with bold Korean kimchi flavors. Smoky bacon and sweet onion are softened in olive oil, then collards are wilted down with tangy apple cider vinegar and broth before being finished with spicy, fermented kimchi. The result is a complex, deeply satisfying vegetable medley with layers of umami, heat, and brightness. Perfect as a starter or alongside grains and proteins.
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Ingredients
1 tablespoon olive oil
5 slices thick-cut bacon, cut into 1-inch pieces
1/2 medium sweet onion, peeled and diced
2 bunches collard greens, stems removed and leaves roughly chopped
2 tablespoons apple cider vinegar
1 cup low-sodium chicken or vegetable broth
1 (14-ounce) jar kimchi, including liquid, chopped into bite-sized pieces
pinch Pinch of red pepper flakes
Directions
Heat the olive oil in a large skillet over medium heat. Add the bacon pieces and cook, stirring occasionally, until the bacon is crispy and rendered, about 8–10 minutes. Transfer the bacon to a paper towel-lined plate, leaving the fat in the pan.
Add the diced sweet onion to the bacon fat and sauté over medium heat, stirring frequently, until softened and lightly golden, about 4–5 minutes.
Add the chopped collard greens in batches, stirring and allowing them to wilt slightly before adding the next batch, about 3–4 minutes total. The leaves may seem to overflow at first but will reduce significantly.
Pour in the apple cider vinegar and scrape up any browned bits from the pan bottom. Add the chicken or vegetable broth and stir well to combine. Reduce the heat to medium-low and simmer for 8–10 minutes, until the collards are tender but still have a slight bite.
Stir in the kimchi along with its brine, and fold in the reserved crispy bacon. Add a pinch of red pepper flakes if desired. Simmer for another 2–3 minutes to warm through and allow the flavors to meld. Taste and adjust seasoning as needed. Serve hot.
