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Kimchi Collard Greens


2 Tbsp Olive Oil

1 Onion (chopped)

1 lb Collard Greens cut

1/8 cup Seasoned Rice Vinegar

1 Tbsp Molasses

2 cups Chicken Stock

1/4 tsp Crushed Red Pepper


1/2 cup Heavy Cream

1/2 cup Kimchi (chopped fine)


  1. Heat oil in Dutch oven over MEDIUM heat. Add the Onion and cook until softened. Add Collard Greens and cook over MEDIUM-HIGH heat until they wilt. Add Vinegar and boil for 1 minute. Add Molasses, Chicken Stock, Crushed Red Pepper, and Salt. Cover and cook for about 1.5 hours. Stirring occasionally.

  2. Simmer Heavy Cream in a small saucepan over MEDIUM heat until it reduces (about 6 minutes). Stir in the Kimchi and remove from the heat.

  3. When the collards are tender, stir in the kimchi mixture. Season with Salt & Pepper and serve.

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