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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.
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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.