Collards and Kimchi

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

Directions

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.