Winter Greens With Kimchi

kimchi

Over the past few weeks, I have been hearing customers at the market talk about cooking greens with kimchi and how delicious it is.  I have never done this before, but it sounded interesting, so I asked how it was done.  Below is my take on this recipe with everyone’s input.  I believe it may have originated with a Southern Living recipe for collards and kimchi.  For some reason, this strange mix caught on and people are making it all different ways.  Even people who don’t love kimchi like it in greens.  Not only that, kimchi is normally a fermented food and a great way to add good microbes to your diet.  Give it a try!

Kale

Ingredients:

  • Big bunch of chopped winter greens (Kale, Collards, Turnip Greens, Mustards, or Chard) with stems and midrib removed.  
  • Fat such as bacon fat, lard, butter, olive oil or coconut oil (couple tablespoons)
  • Chopped onion
  • Crumbled bacon or chopped ham (either would be pre-cooked)
  • 6 oz jar of kimchi (chopped)
  • Splash of soy sauce or coconut aminos
  • Vinegar (apple cider or rice vinegar work well)
  • 1 cup of bone broth

Implement it:

Heat your favorite fat in a big skillet.  Add the chopped onions and cook until the onions are soft, fragrant and just getting some brown spots.  Add the chopped greens and mix well.  Add the soy sauce and broth and simmer until most of the broth is gone; leaving you with a good “pot liquor”.  This should be about 15-20 minutes.  Turn off the heat and toss in the vinegar, meat, and kimchi.  Mix well and serve.  This dish likely will not need much salt because salt comes from the soy sauce, reduced broth, meat, and the kimchi.  Careful not to add salt without tasting it. Also, do not overcook this. Cooking the kimchi too long will reduce the health benefits of those good bacteria living in there!  

Eat Your Veggies (and your ferments), 

Robin

Winter Greens Kimchi
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Ingredients
  1. Big bunch of chopped winter greens (Kale, Collards, Turnip Greens, Mustards, or Chard) with stems and midrib removed.
  2. Fat such as bacon fat, lard, butter, olive oil or coconut oil (couple tablespoons)
  3. Chopped onion
  4. Crumbled bacon or chopped ham (either would be pre-cooked)
  5. 6 oz jar of kimchi (chopped)
  6. Splash of soy sauce or coconut aminos
  7. Vinegar (apple cider or rice vinegar work well)
  8. 1 cup of bone broth
Instructions
  1. Heat your favorite fat in a big skillet. Add the chopped onions and cook until the onions are soft, fragrant and just getting some brown spots. Add the chopped greens and mix well. Add the soy sauce and broth and simmer until most of the broth is gone; leaving you with a good “pot liquor”. This should be about 15-20 minutes. Turn off the heat and toss in the vinegar, meat, and kimchi. Mix well and serve. This dish likely will not need much salt because salt comes from the soy sauce, reduced broth, meat, and the kimchi. Careful not to add salt without tasting it. Also, do not overcook this. Cooking the kimchi too long will reduce the health benefits of those good bacteria living in there!
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