The collards in my garden have come back strong after the groundhog decimation of early spring. Thank you solar powered electric fence. They are finally growing bigger and healthier leaves.
I found a recipe by Chef Ed Lee for collards and kimchi (I LOVE kimchi) but it used lard and ham – foods we do not eat. So I adapted it to a healthier version.
While I was making it, I also made a Korean cucumber salad and was going to make fried eggs. So I realized I basically had a deconstructed bibimbap without the rice. So, I made some brown rice and a version of bibimbap it became. In case you are wondering, we used microwavable brown rice which I keep in the pantry. If I regular rice, it would have taken too long; it really was a last minute decision.
By the way, the cucumber salad was fantastic. I will post a version once my cucumbers come in.
Collards and Kimchi
adapted from Chef Ed Lee
2 Tbsp butter
1 cup chopped onions
1 1/2 lbs collard green, washed, stemmed and coarsely chopped (from the garden)
1 1/2 – 2 cups chicken stock
2 tsp soy sauce
1 1/2 Tbsp apple cider vinegar
8 oz kimchi
Heat the butter in a medium pot over high heat. Once it foams, add the onions and saute for 5 – 7 minutes, until they are nicely colored.
Add the collards, chicken stock and soy sauce. Cover and cook over medium heat for 15 – 30 minutes (fresh collards from the garden cook on the shorter end). The collards should be tender but still have a little chew to them.
Add the vinegar and cook for 1 minute. Add the kimchi, mix and serve immediately. juices and all. Enjoy!
Serves 4 – 6