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… Read More