Gochujang Collards + Rice

Ingredients

For the sauce

2 tbsp tamari

1 ½ tbsp honey

1 tbsp white rice vinegar

½ tbsp toasted sesame oil

½ tsp fresh ginger, finely grated or ¼ tsp ginger powder

For the collards

1 tbsp olive oil

3 cloves garlic, finely minced

1 ½ tbsp gochujang paste

1 bunch collards, washed, ribs removed and roughly chopped

1 bok choy, washed, and roughly chopped

Serve with rice or noodles

Garnish: sesame seeds, chives, scallions

Preparation

For the sauce

Whisk all ingredients together and set aside.

For the collards

In a large pan heat 1 tbsp olive oil on low and saute garlic for 10 minutes.

Add gochujang paste, stir and keep cooking for another 3 minutes.

Turn heat to high and add sauce, then chopped collards and bok choy. Continue to stir to coat greens evenly. Cook for about 3 minutes until greens are wilted but still a nice green colour.

Remove from heat and divide rice or noodles between plates. Top with gochujang collards and drizzle remaining sauce leftover in the pan over top.

Enjoy!