1 lb fresh collard greens, chopped

2 tablespoons gochujang

4 cloves garlic, minced

1 medium onion, chopped

1 cup low-sodium vegetable broth

2 tablespoons low-sodium soy sauce

1 tablespoon sesame oil

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Rinse and chop collard greens into bite-sized pieces.
Heat sesame oil in a large skillet over medium heat. Sauté onion until translucent.
Add garlic and cook for 30 seconds until fragrant.
Stir in gochujang and cook for 1 minute.
Add collard greens, vegetable broth, and soy sauce. Stir to coat.
Cover, reduce heat to low, and simmer for 10–15 minutes until greens are tender but still vibrant.
Serve hot as a side dish.

Sprinkle with sesame seeds or green onions for garnish.

For more heat, add extra gochujang or red pepper flakes.

Add tofu, tempeh, or chickpeas to make it a main dish.

Kale or mustard greens can be substituted for collards.

Cook just until tender to avoid mushy greens.