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Kimchi Collard Greens And Crispy Bbq Tofu

For the collards, heat oil over high heat in a wide, lidded sauté pan with high sides. Slice the onion and add to oil. Sautee onion for a minute or two, add brown sugar, salt, and a pinch of red pepper flakes. Continue cooking onions, stirring occasionally until well caramelized, about 20-30 minutes. While the onions are cooking, slice the bacon in 1/4 inch pieces and set aside. Chop the gr. . .

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Servings: 4

Prep Time: 00:25

Cook Time: 01:45

collards

3 tbsp olive oil

1 medium or large red onion, sliced

1 tbsp brown sugar

1/2 lb bacon

2 bunches collard greens, chopped

2 cups beef stock

16 oz kimchi (nappa cabbage variety) and juice

pinch of red pepper flakes

salt and pepper

tofu

12 oz tofu, extra firm (1 package)

1 cup panko bread crumbs

1/4 cup neutral oil (like vegetable or canola)

bbq sauce of choice

Preparation

1For the collards, heat oil over high heat in a wide, lidded sauté pan with high sides.

2Slice the onion and add to oil.

3Sautee onion for a minute or two, add brown sugar, salt, and a pinch of red pepper flakes.

4Continue cooking onions, stirring occasionally until well caramelized, about 20-30 minutes.

5While the onions are cooking, slice the bacon in 1/4 inch pieces and set aside.

6Chop the greens: remove the rib from the center and discard, chop the leaves into 1/2 inch pieces.

7When the onions are caramelized, add the bacon to the pan and fry until the bacon has rendered it's fat into the pan, about 5-7 minutes.

8Working in batches, add the chopped greens to the pan, stirring in each batch to wilt it and make room for the next. Toss to evenly coat greens in fat and onion mixture. Sauté greens for a minute or two.

9Add beef stock to the pan, just enough to submerge the greens. You're not making a soup so don't over do it, you can always add more later if you need to.

10Bring the broth to a simmer, reduce heat to low, cover, and simmer greens for 1 hour.

11While the greens are simmering, chop kimchi into 1/2 inch slices or smaller and set aside, along with any juices that collected while chopping.

12For the tofu, prepare a breading station: a bowl of bbq sauce, a bowl of flour, and a plate with panko bread crumbs.

13Slice the tofu into any sized chunks you want and pat dry with paper towels (try to squeeze out some water without smashing the tofu).

14Dredge the tofu in the flour, dip in the bbq sauce, and then cover with bread crumbs, set aside.

15Heat vegetable or canola oil in frying pan over medium-high heat. Once shimmering, add breaded tofu and fry on each side until golden brown, about 3-5 minutes per side.

16Remove tofu to paper towel lined plate and immediately sprinkle with salt.

17After the greens have simmered for one hour, stir in the chopped kimchi and reserved juices. Taste and adjust seasoning with salt, pepper, and additional kimchi juice as desired.

18Serve kimchi topped with crispy tofu drizzled with more bbq sauce.

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