Why You’ll Love This Recipe
I like this recipe because it’s both simple and flavorful. The gochujang adds just the right balance of heat and sweetness, while garlic, onion, and soy sauce give the greens a rich, umami depth. I also enjoy that the dish is versatile—I can serve it alongside rice, grilled meats, or even as part of a plant-based meal. It’s a great way to bring Korean-inspired flavors into everyday cooking.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb fresh collard greens, chopped
2 tbsp gochujang
4 cloves garlic, minced
1 medium onion, chopped
1 cup low-sodium vegetable broth
2 tbsp low-sodium soy sauce
1 tbsp sesame oil
Directions
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I rinse the collard greens under cold water and chop them into bite-sized pieces.
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I heat sesame oil in a large skillet over medium heat, then sauté the chopped onion until translucent.
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I stir in the minced garlic and cook for about 30 seconds until fragrant.
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I add the gochujang, mixing it well with the onions and garlic, and cook for another minute.
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I toss in the collard greens along with the vegetable broth and soy sauce, stirring until the greens are evenly coated.
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I cover the skillet, reduce the heat to low, and simmer for 10–15 minutes until the greens are tender but still vibrant.
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I serve hot as a side dish.
Servings and Timing
This recipe makes about 4 servings. It takes 10 minutes to prep, 15 minutes to cook, and is ready in 25 minutes. Each serving has around 120 calories.
Variations
Sometimes I add a sprinkle of sesame seeds or sliced green onions for extra flavor and crunch. If I want more spice, I stir in a little extra gochujang or a dash of red pepper flakes. For a heartier dish, I toss in cubed tofu or cooked chickpeas. I’ve also swapped collard greens for kale or mustard greens with great results.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over medium heat with a splash of broth to keep them moist. They can also be microwaved for convenience, though I prefer the stovetop method to preserve the texture.
FAQs
What is gochujang?
It’s a Korean chili paste made from fermented soybeans, red chili peppers, and rice, giving it a sweet, spicy, and savory flavor.
Can I make this recipe less spicy?
Yes, I simply use less gochujang or mix in a teaspoon of honey to balance the heat.
Can I use frozen collard greens?
Yes, frozen collards work fine—just thaw and drain them before cooking.
Do I need to remove the stems from collard greens?
Yes, I usually remove the thick stems since they take longer to cook than the leaves.
Can I substitute kale for collard greens?
Yes, kale, mustard greens, or even spinach can be used, though cooking times may vary.
What do I serve with gochujang collard greens?
I like them with rice, grilled chicken, tofu, or even as a side to barbecue.
Can I make this oil-free?
Yes, I sauté the onions in a splash of vegetable broth instead of sesame oil.
How can I make this dish higher in protein?
I add tofu, tempeh, or cooked beans to turn it into a main dish.
Can I make it ahead of time?
Yes, it reheats well, so I often make it a day in advance and store it in the fridge.
How do I keep the greens from getting mushy?
I simmer them just until tender, usually around 10–12 minutes, and avoid overcooking.
Conclusion
These gochujang collard greens are one of my favorite ways to bring bold, Korean-inspired flavor to a simple vegetable. I love how quick they are to make and how versatile they are as a side or light main dish. With their spicy, savory, and slightly sweet taste, they always add excitement to my meals.
