Perk Up Winter Greens With Kimchi

The Korean condiment kimchi is the newest darling of foodies, who like its spicy, pungent kick, and healthy eaters, who appreciate the healthy bacteria produced during kimchi’s fermenting process. If you’ve ever eaten at a Korean restaurant, you’ve surely been served kimchi in small dishes alongside your meal; many Koreans, in fact, eat kimchi with every meal.

Lauryn Chun’s new cookbook, The Kimchi Cookbook, demystifies this centuries-old food tradition by showing how to make kimchi with a variety of vegetables in your own kitchen. If you’re not ready for DIY kimchi, Chun—who sells her own line of kimchi, Mother-in-Law’s Kimchi—devotes half of the book to recipes that include kimchi, whether you’ve made it yourself or bought it at the store. Here’s her simple recipe for winter greens. Enjoy!

Winter Greens with Kimchi

As much as I love soups, stews, and other comfort foods in the winter, I still miss eating greens during those cold months. Kale is a staple vegetable, and when combined with garlic and kimchi, it’s even more delicious. This is a nice diversion from standard winter sautéed vegetables, and it adds a kick to your hearty greens. —Lauryn Chun

Prep: 10 minutes
Makes 4 side-dish servings

1 bunch (12 ounces) Lacinato kale, or another kale or Swiss chard
2 tablespoons extra-virgin olive oil
4 cloves garlic, slivered
1/2 cup any cabbage kimchi or Daikon Radish Cube Kimchi [recipe in the book], finely chopped with juice
Squeeze of lemon juice (optional)
Freshly grated Parmigiano-Reggiano (optional)

Trim the bottom 2 inches off the kale and slice the leaves into 3/4-inch ribbons. In a large skillet over medium-high heat, warm the oil. Add the garlic and cook until golden brown, about 3 minutes. Add the kimchi and kale and cook, stirring, until the kale is wilted, 3 to 5 minutes.

Transfer the mixture to a large bowl. Drizzle lemon juice over the greens and sprinkle with the Parmigiano-Reggiano before serving.

Sounds great, right? For another winter kimchi recipe, check out Chun’s Grilled Kimcheeze Sandwich recipe on 

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The Kimchi Cookbook by Lauryn Chun
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