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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
Originally posted on September 30, 2010 at 9:28 pm by Maangchi
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