These collard greens deliver a bold, tangy, and unapologetically spicy flavor inspired by kimchi. The combination of habanero and jalapeño provides significant heat, while vinegar adds a bright counterpoint. This transforms the sturdy greens into tender, flavor-packed comfort food with a lively attitude. Enjoy them as a filling for wraps and sandwiches, or simply eat them straight from the jar.

Featured Standouts

Collard Greens

The main component of the dish, providing a hearty, slightly bitter, and leafy base. They are traditionally slow-cooked to achieve a tender texture.

Habanero

A powerfully hot chili pepper, used to infuse the dish with significant, intense heat and a distinct fruity aroma. This indicates a high level of spiciness.

Jalapeño

A milder, more herbaceous chili pepper than the habanero. It contributes a fresh, green pepper flavor and a moderate, foundational level of heat, complementing the habanero’s intensity.

Garlic

Aromatic and pungent, garlic is crucial for building a deep, savory foundation of flavor. It rounds out the sharp heat of the peppers.

Vinegar

An acidic element essential for cutting through the richness of the collard greens and providing the necessary tang. It brightens the overall flavor profile and is used to balance the bitterness of collard greens and the heat of the chilis.

TIPS & TRICKS FOR THE BEST KIMCHI- STYLE COLLARD GREENS

Preparing Your Greens 

The size and thickness of your collard slices directly impact the final texture. To ensure that every piece is tender and wilt at the same time, aim for thin, uniform ribbons, about a quarter to a half-inch wide. This consistency is key to avoiding tough stems or thick leaves. Be sure to wash the greens thoroughly before slicing, as grit is a common issue with collards.

Adjust peppers based on heat tolerance

The level of heat is entirely a personal preference. When incorporating red pepper flakes, cayenne, or hot sauce, start with a small amount and taste as you go. For a smokier heat, consider a dash of chipotle powder.

Balance vinegar with sugar carefully

The classic, complex flavor of collard greens relies on a perfect balance of smoky, savory, sour, and subtly sweet. A pinch of sugar helps to round out the dish and counteract any bitterness in the greens.

Don’t rush the process

 Collard greens require a long, slow simmer to become truly tender and for the flavors to fully meld. A minimum of 1.5 to 2 hours is often necessary. “Low and slow” is the golden rule for this dish.

Inclusive Adaptations 

Lower-Heat Version

To maintain the rich flavor profile while significantly reducing or eliminating spiciness, carefully remove all seeds and membranes from the peppers used in the recipe. Alternatively, substitute a milder variety of pepper for the one specified, or simply use fewer peppers overall. A touch of sweet bell pepper can add depth without heat.

Soft-Texture Option

For individuals who prefer or require a softer texture due to dental or digestive sensitivities, mincing the collard once stemmed in the food processor would give you a nice, fine texture.

Digestive-Friendly Option

Certain individuals may find the acidity from vinegar to be slightly irritating to the digestive system. Reduce the amount of vinegar called for in the recipe by half or to taste. Alternatively, substitute apple cider vinegar, which some find milder, or use a squeeze of fresh lemon juice instead for a less concentrated acidic flavor.

Energy-Saving Preparation

To minimize prep time and reduce the energy needed for cleaning, utilize pre-washed and pre-cut collard greens available in the produce section of most grocery stores. This skips the extensive washing and chopping process, saving time, water, and effort.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Knife

Cutting board

Measuring cups

Stirring spoon

SIMILAR INGREDIENTS TO

BBQ Swiss Hot Pepper Crispy Chicken Hoagie

Smoked Chicken & Avocado Panini

Grilled Halloumi, Eggplant and Alfalfa Wrap

ENJOY THIS RECIPE WITH

HAM, WHITE BEAN & CHARD SOUP

CHICKEN NOODLE SOUP

LEMON SUNFLOWER DRESSING

Recipe

Marissa Bolden

Kimchi-Style Habanero Collard Greens

These collard greens deliver a bold, tangy, and unapologetically spicy flavor inspired by kimchi. The combination of habanero and jalapeño provides significant heat, while vinegar adds a bright counterpoint. This transforms the sturdy greens into tender, flavor-packed comfort food with a lively attitude. Enjoy them as a filling for wraps and sandwiches, or simply eat them straight from the jar.

Print Recipe Pin Recipe

Servings: 32 oz

Ingredients Method

Ingredients

  

• 1 Tbsp Salt for rinsing
• 4 cups Water for rinsing
• 32 oz Collard greens stems removed and thinly sliced
• 2 Habanero peppers
• 1 Jalapeño pepper
• 5 Garlic cloves peeled
• 1 tbsp Sea salt
• 2 tsp Sugar
• 1/2 cup Vinegar
• 2 cup water cool

Method

 

1. Prepare the Greens: Thinly slice the collard greens.
2. Rinse and Soak: Cover the sliced collard greens with 4 cups of cool water and 1 tablespoon of salt. Allow them to sit for one hour, then agitate the greens.
3. Make the Habanero Mixture: In a food processor, pulse the habanero peppers, jalapeño, garlic, 1 tbsp sea salt, sugar, and vinegar until a chunky mixture forms.
4. Drain: Drain the rinsed collard greens.
5. Layer and Pack: In a clean mason jar, alternate layering the drained collard greens with the habanero mixture.
6. Brine: Once the jar is full, fill it completely with cool water.

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