Kimchi Creamed Collard Greens
Photo: Samuel Regan-Asante / Unsplash
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.
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Ingredients
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Start your free weekContinue with free accessSoften the onion
Melt the butter in a wide pan and cook the onion for 5 minutes until soft. Add the garlic and kimchi and cook for 3 minutes until the kimchi caramelises slightly.
Wilt the greens
Add the collards and stock, cover and simmer for 10–12 minutes until tender.
Add the cream
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Finish
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Soften the onion
Melt the butter in a wide pan and cook the onion for 5 minutes until soft. Add the garlic and kimchi and cook for 3 minutes until the kimchi caramelises slightly.
Wilt the greens
Add the collards and stock, cover and simmer for 10–12 minutes until tender.
Add the cream
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
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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