Kimchi Collard Greens

Cook Time 45 minutes

Servings 6-8

Ingredients

50ml olive oil

1 tbsp smoked paprika

1 white onion, diced

2 bunches Tuscan kale or silverbeet leaves or cauliflower leaves, chopped

1L mushroom stock or vegetable stock

30ml soy sauce

30ml apple cider vinegar

100g kimchi, chopped up

Pinch salt

Method

Place everything into a pot and place on high heat, bring to a boil and turn down to medium low. Add the lid and cook for 30 to 40 minutes.

Take the lid off and if there is too much liquid left reduce so there is only a little left at the bottom about a cup.

Take off the heat and put in the kimchi.

Serve in bowls with rice or as a side dish.