This recipe combines Korean flavors with one of the South’s quintessential dishes, collard greens. It comes courtesy of Heirloom Market BBQ in Atlanta, Georgia, operated by Cody Taylor and Jiyeon Lee.
Rice Wine Vinegar and Miso Braised Collard Greens
I’m always hankering for a good pot of collards, and this one certainly does not disappoint. In the early days, Cody prepped most of the side dishes. When he was too busy maintaining the smoker, Jiyeon stepped in and “doctored” up the greens. Cody sampled them, and being the smart married man that he is, told her exactly what she wanted to hear: They were great. Apparently customers thought so too—allowing these flavorful greens to remain a fixture on the menu.
Prep and Cook Time
Hands-on: 40 minutes • Total: 1 hour, 40 minutes
- 8 ounces (1 cup) unsalted butter, cubed
- 1/2 cup vegetable oil
- 1 1/2 pounds medium-size yellow onions, chopped (about 4 1/4 cups)
- 12 garlic cloves, minced
- 6 bunches (about 10 ounces each) collard greens, stems removed, leaves cut into 1/2-inch-thick slices (about 18 cups)
- 4 cups (32 ounces) water
- 1 1/2 cups (12 ounces) doenjang (Korean soybean paste)
- 1/4 cup gochugaru (Korean red pepper flakes)
- 1/4 cup all-natural, MSG-free Korean beef soup stock
- 1/4 cup freshly ground black pepper
- 2 cups (16 ounces) rice wine vinegar
- 2 pounds smoked turkey breast, chopped (about 7 1/2 cups)
1. Heat the butter and oil in a large stockpot over medium until butter is melted. Add the onions, and cook, stirring occasionally, until soft, about 7 minutes. Add the garlic; cook, stirring occasionally, until fragrant, about 3 minutes.
2. Add the collards in batches, about 6 cups per batch, and cook until wilted before adding next batch. Gently stir in the water, doenjang, gochugaru, beef stock, and black pepper until well incorporated. Stir in the rice wine vinegar.
3. Bring to a simmer, stirring occasionally. Cover and reduce heat to low. Cook until tender, about 1 hour. Remove from heat, and stir in the smoked turkey. Serve with a slotted spoon.
Reprinted from “The South’s Best Butts.” Copyright © 2017 Oxmoor House. With permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.