Kimchi Creamed Collard Greens
A Korean-American side where Southern creamed greens meet kimchi: tender collards simmered with garlic and chopped kimchi, then finished with a splash of cream for a tangy, spicy, comforting bowl.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the onion and kimchi
Melt the butter in a wide pan over medium heat. Add the onion and cook for 5 minutes until soft, then add the garlic and and cook for 3 more minutes, stirring occasionally, until the is lightly browned and fragrant.
- 2 tbsp butter
- 1 onion
- 3 cloves garlic
- 200g (no juice yet)
✅ Done when: kimchi is lightly browned and fragrant
Cook the greens
Add the collard greens and stock to the pan, stir to combine, then cover and cook over low heat for 10-12 minutes, stirring once, until the greens are tender.
- 500g collard greens
- 150ml stock
- all onion- mixture from step 1
✅ Done when: greens are tender when pierced with a fork
Add the cream
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Finish
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Cook the onion and kimchi
Melt the butter in a wide pan over medium heat. Add the onion and cook for 5 minutes until soft, then add the garlic and and cook for 3 more minutes, stirring occasionally, until the is lightly browned and fragrant.
- 2 tbsp butter
- 1 onion
- 3 cloves garlic
- 200g (no juice yet)
✅ Done when: kimchi is lightly browned and fragrant
Cook the greens
Add the collard greens and stock to the pan, stir to combine, then cover and cook over low heat for 10-12 minutes, stirring once, until the greens are tender.
- 500g collard greens
- 150ml stock
- all onion- mixture from step 1
✅ Done when: greens are tender when pierced with a fork
Add the cream
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Finish
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The Story Behind the Dish
This isn't a traditional Korean dish — it's a product of Korean-American kitchens, where chefs combine the slow-cooked greens of the American South with kimchi's tang and heat.
Dishes like this reflect how Korean flavours have become part of everyday American cooking.
⭐ Why It's Famous
A creative way to use well-fermented kimchi, which adds depth to rich, creamy dishes.
💡 Fun Fact
Older, sourer kimchi is prized for cooking — Korean cooks call it mukeunji.
United States (Korean-American)
33.75°N, -84.39°W
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