Maangchi's recipes by category:
Collard greens are not a familiar vegetable in Korean cuisine. However, since the vegetable is nutritious, healthy, and delicious, I wanted to use it in my cooking. First I tried to make kimchi with it, but it turned out too tough. Then I tried cooked collard greens at a BBQ restaurant in New York and I enjoyed the taste a lot. I wanted to develop a recipe that fits the Korean taste.
The first collard green recipe is based on an authentic Korean dish. I used to use napa cabbage leaves or radish leaves instead of collard greens. If I were still living in Korea, I would never think about using collard greens for the recipe. Since I am living in the USA, getting collard greens is easier than getting napa cabbage or radish leaves, and they are always cheap.
Which recipe do you prefer?
|Korean-style with anchovies Maangchi’s vegetarian|
This recipe worked perfectly, even with the stems. When the stems are cooked they’re soft and crunchy just like broccoli stems.
In my second collard green recipe, I used roasted cashew nuts to make a milky broth. This is a completely vegetarian side dish. Adding a little bit of honey and vinegar worked perfectly. You could use this as a side dish for roasted turkey or chicken, fried chicken, and BBQ.
I made these dishes for my friends and got great feedback. Make both versions and let us know which one you prefer. A year ago, when I posted 2 kinds of soybean sprout soup: spicy or non-spicy, I ran a poll to see which one my readers preferred. The result shows more people prefer spicy to the non-spicy version.
1 pound of collard greens, garlic, olive oil, roasted cashew nuts, water, salt, honey, vinegar.
Posted Thursday, September 30th, 2010 at 9:28 pm
Tagged: Asian cuisine, collard greens, cooking blog, Food and drink, food blog, healthy food, korean food, Korean kitchen, Korean recipes, side dish, vegetarian dish
Enter your email address to be updated when I post a new recipe:
Copyright © Maangchi LLC.
All rights reserved.