Kimchi creamed collard greens from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 121) by Hugh Acheson and Rinnie Allen

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Notes about this recipe

  • fred_twbdh5 on February 23, 2026

    Love this! Used store bought Mother In Laws kimchi instead of making own. I also cook my greens way longer than the recipe.

  • Rinshin on July 26, 2019

    I keep coming back to this recipe when I want pot likker because it is perfect. I use commercial kimchi instead of making one per this recipe and greatly reduce the kimchi for spice-averse family member, but aroma and the slight funk of kimchi still comes through nicely. I use whatever greens I have and this time, used Japanese komatsuna and various lettuce mix from my garden. Milk in place of cream works fine here. Photo added.

  • Rinshin on November 29, 2018

    A stepped up pot likker worth making and eating when looking for something a little different than the typical pot likker. I only added half kimchi to tone down the heat. A repeat for sure.

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