Asian-Style Collard Greens

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Asian Style Collard Greens Recipe Document

Recipe

Asian-Style Collard Greens Master Recipe

Ingredients:

6 oz. (170 grams) bacon, thinly sliced

1 yellow onion, thinly sliced

2 lbs. (907 grams) collard greens, cut, washed, and cleaned

4-5 garlic cloves, thinly sliced

4 cups (950 ml) dashi stock

¼ cup (56 grams) kimchi base

2 tbsp. (30 ml) mirin

2 tbsp. (30 ml) unseasoned rice vinegar

Salt, to taste

Sugar, to taste

Directions:

1. Add bacon to large pot and turn heat on to medium-low
2. Cook bacon until crispy and fat has rendered
3. Remove bacon to a plate lined with a paper towel
4. Turn heat on medium and add onion
5. Cook onion until translucent
6. Add collard greens in batches, allowing it to wilt before adding more, until all greens have been added
7. Cook greens over medium heat until they have given up all their liquid
8. Add garlic and stir in greens
9. Add dashi stock and bring up to a light simmer
10. Put lid on pot and lower heat to low to medium-low
11. Braise greens for 1-2 hours or until done to your liking
12. Remove lid and turn off heat
13. Add kimchi base and stir into greens
14. Add mirin and rice vinegar and stir into greens and taste
15. Add salt ½ tsp at a time until they are seasoned well
16. Add sugar ¼ tsp at a time until all flavors are well balanced
17. Adjust seasoning with extra salt, sugar, kimchi base, and/or rice vinegar
18. To serve, place greens in small bowl, pour liquid over top and garnish with bacon

Dashi Recipe

Ingredients:

6 cups (1420 ml) water

45 grams kombu

45 grams katsuobushi (bonito flakes)

Directions:

1. Add water to a small pot and place kombu in water
2. Turn heat on medium and bring water up to a very light simmer
3. Just when you notice small bubbles on the surface of the water, remove the kombu and turn off heat
4. Add katsuobushi to water and place lid on pot
5. Allow bonito flakes to steep for 10 minutes
6. Remove lid and strain through a fine mesh strainer
7. Allow to cool and keep use immediately or refrigerate for up to 5 days

Kimchi Base Recipe

Ingredients:

½ cup (55 grams) yellow onion, thinly sliced

1 tbsp (12 grams) jalapeno, diced

¼ cup (24 grams) green onion whites, sliced

1 tbsp (10 grams) ginger, diced

5 cloves (14 grams) garlic, diced

2 tsp (8 grams) sugar

1 ½ tbsp (15 grams) Korean pepper flakes (gochugaru)

2 ½ tbsp (38 ml) neutral oil

1 tbsp (15 ml) fish sauce

1 ½ tbsp (23 ml) white vinegar

1 tbsp (15 ml) soy sauce

Directions:

1. Place yellow onion, jalapeno, scallion whites, ginger, garlic, gochugaru, and sugar in a food processor and blend on high until you have a paste-like consistency
2. Heat oil in a small non-stick pan over medium heat
3. Add paste to pan and cook for several minutes until ingredients have cooked through
4. Deglaze with fish sauce and cook until it is incorporated into the paste
5. Turn off heat and stir in white vinegar and soy sauce until well combined
6. After cooled, kimchi base can be stored in a covered container in the fridge for up to 1 week

Pickled Collard Green Stems

Ingredients:

1 cup (105 grams) collard green stems, woody ends cut off, leaf remnants removed, and peeled

½ cup (120 ml) apple cider vinegar

½ cup (120 ml) water

1 tbsp (12 grams) sugar

2 tsp (6 grams) salt

Optional aromatics: garlic, jalapenos, bay leaves, onion, shallot, carrot, etc. 

Directions:

1. Once cooled, pickled stems can be kept in a covered container in the fridge for up to 1 month
2. Add apple cider vinegar, water, sugar, and salt into a small pot over medium heat
3. Whisk mixture until sugar and salt are dissolved and bring mixture up to a simmer
4. Once simmering, add stems and optional aromatics and simmer for 1-2 minutes
5. Turn off heat, add lid, and let mixture come to room temperature

Amazon ingredient affiliate links:

Kombu (Dashi Seaweed): https://geni.us/pGYY

Katsuobushi (Bonito Flakes): https://geni.us/l50MLb

Hon Dashi: https://geni.us/uitXny

Gochugaru: https://geni.us/89v5A

White Vinegar: https://geni.us/Ask4X

Mirin: https://geni.us/aITH

Rice Vinegar: https://geni.us/0T7dll

Light Soy Sauce: https://geni.us/80M9r0U

Sugar: https://geni.us/UWud7AM

Fish Sauce: https://geni.us/SWFT3Bf

Vegetable Oil: https://geni.us/cRJ7

Kimchi Base: https://geni.us/8o17v7

Diamond Brand Kosher Salt: https://geni.us/PiO2h

Coarse Salt: https://geni.us/bmTK3

Baking Soda: https://geni.us/HSDr

Apple Cider Vinegar: https://geni.us/aY0w

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com