👥6 people
⏲️15m
🕐30m
🍽️sides and snacks
Kimchi adds many layers of flavor to almost any dish.
Ingredients
- Vegetable oil, for oiling skillet
- 3 ½ thick slices of bacon, thinly sliced crosswise
- 1 onion, halved and thinly sliced
- 1 ½ lbs. collard greens, stems and ribs discarded, leaves cut into 1-inch ribbons
- ¾ cups chicken stock or low-sodium broth
- Salt and freshly ground pepper
- 2 ½ tablespoons cider vinegar
- ¼ cup unsalted butter
- ¼ cup apple cider, more to taste
- 12 ounces kimchi
Method
- Preheat EGG to 350 degrees using indirect heat.
- In a large cast iron skillet, heat a small amount of vegetable oil. Add the bacon and cook until browned, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the collard greens and cook, stirring, for 2 minutes. Add the chicken stock. Cook, stirring, until the collards are wilted, about 5 minutes longer.
- Season with salt and pepper and cook until tender. Add the cider vinegar and the butter and simmer for 10 more minutes. Add the kimchi; keep warm.
