👥8 people
⏲️15m
🕐50m
🍽️sides and snacks
Spice it up! Add a little kimchi to your life via these collard greens.
Ingredients
- 4 lbs collard greens, tough stems discarded, leaves chopped
- 1 medium onion, thinly sliced
- 3 large garlic clove, minced
- 4 tablespoons unsalted butter
- 1 cup kimchi
- Salt to taste
- 1 ½ cups chicken stock or low-sodium broth
- 3 tablespoons cups sherry vinegar
Method
- Preheat the egg to 400° and set up indirect heat. Use a large dutch oven with a tight fitting cover. Add the butter to the dutch oven, once melted add onion and cook for 4-5 minutes. Then start adding in all the collards and cook until all the collards have begun to wilt. Next add garlic and cook until fragrant, about 30 seconds. Add in the chicken stock and cook for 30-45 minutes. (Note that young collard greens will cook up relatively quickly. Older greens may take upwards of 45 minutes to tenderize.)
- Once the collards are cooked well and to your liking, add in the kimchi and vinegar. Mix to combine and adjust seasoning to your taste. To serve, place the collards in a large serving bowl and enjoy!
