I have been growing a particular variety of collards in my garden called Green Glaze Collard Greens. I acquired the seedling from a fantastic local edible gardener, Loretta Allison. Unlike the collards we are used to, this plant produces tender leaves that are a perfect round shape for making collard green wraps or rolling up any number of ingredients. They have a delicate, well balanced, slightly sweet flavor that complements their filling without overwhelming the dish.
I have also been on a fermented food kick lately, and I had some kimchi calling out to me from the refrigerator. This got me thinking of Korean bbq and how good it would be to use those collards to hug some Asian-ispired flavors and textures. And this is what I ended up with…
