Dashi-Braised, Kimchi-Finished Collard Greens: A Southern Soul Food Upgrade with Double Umami
Jason Farmer transforms classic Southern collard greens by braising them in Japanese dashi and finishing with a homemade Korean kimchi sauce for explosive umami flavor. The video also reveals why some Southern grandmothers freeze their collards before cooking, and includes a bonus recipe for pickling the stems instead of throwing them away.
11:58
by Jason Farmer
#comfort food #kimchi #umami #braised #stovetop #collard greens #zero waste #pickling #Japanese-Korean-Southern fusion #fusion #bacon #dashi #make-ahead #gluten-free adaptable #soul food
🧾 Ingredients
- 1Collard greens (2 lbs of leaves, about 4-5 bunches)
- 2Bacon (6 oz, thinly sliced)
- 3Yellow onion (1, thinly sliced)
- 4Garlic (4-5 cloves, thinly sliced)
- 5Kombu / dashi seaweed (45g)
- 6Katsuobushi / bonito flakes (45g)
- 7Onion (½ cup, sliced, for kimchi base)
- 8Jalapeño (1 tbsp, chopped)
- 9Green onion whites (¼ cup, sliced)
- 10Ginger (1 tbsp, minced)
- 11Garlic (5 cloves, rough chopped, for kimchi base)
- 12Sugar (2 tsp, for kimchi base)
- 13Gochugaru / Korean chili flakes (1½ tbsp)
- 14Neutral vegetable oil (2½ tbsp)
- 15Fish sauce (1 tbsp)
- 16White vinegar (1½ tbsp)
- 17Light soy sauce (1 tbsp)
- 18Mirin (2 tbsp)
- 19Rice vinegar, unseasoned (2 tbsp)
- 20Sugar (¼ tsp increments, to taste)
- 21Kosher salt (to taste)
- 22Coarse salt (for washing greens)
- 23Baking soda (¼ tsp, optional for tenderizing)
- 24Apple cider vinegar (½ cup, for pickling stems)
- 25Water (½ cup, for pickling brine)
- 26Sugar (1 tbsp, for pickling brine)
- 27Salt (2 tsp, for pickling brine)
- 28Garlic and jalapeño (aromatics for pickling)
AdvertisementMedium Rectangle · 300×250