Kimchi Collard Greens
Cook Time 45 minutes
Servings 6-8
Ingredients
50ml olive oil
1 tbsp smoked paprika
1 white onion, diced
2 bunches Tuscan kale or silverbeet leaves or cauliflower leaves, chopped
1L mushroom stock or vegetable stock
30ml soy sauce
30ml apple cider vinegar
100g kimchi, chopped up
Pinch salt
Method
Place everything into a pot and place on high heat, bring to a boil and turn down to medium low. Add the lid and cook for 30 to 40 minutes.
Take the lid off and if there is too much liquid left reduce so there is only a little left at the bottom about a cup.
Take off the heat and put in the kimchi.
Serve in bowls with rice or as a side dish.