Tender collard greens and sweet potatoes in a coconut curry that blends flavors from across Asia.

Coconut Collard Green Curry

Serves 4 - 6

Mature collard greens and kale are not super simple to find in Korean supermarkets. Most often, young collard greens and kale are found in as they are popular vegetables to use as ssam. To get mature collards and kale, you have to order them online. I happened to have some in my freezer from an order I placed a few months before and wanted to do something different with them.

This recipe literally came about from wondering if what I had on hand would play nicely together in the bizarre flavor combinations rolling around in my head. Boy was I pleasantly surprised when this was not only edible but absolutely delicious. The tender collard greens braise down in a broth of coconut milk, spices and tangerine peel that play well with and smooth out the bitterness of the collards. The tender pork and sweet goguma or Korean sweet potato, round out the dish adding meatiness and an earthy sweetness.

Ingredients

Pork

454g (1 lb) pork shoulder or front leg, cut into bite sized pieces

1.5 T soy sauce

1 T mirin

1 t ground black pepper

1 t onion powder

1 t garlic powder

1 t maesil

0.50 t kosher salt

0.50 t gochugaru

0.25 t MSG

0.25 t 5 spice powder 

Curry

2.5 T vegetable oil

1 t cumin seeds

1 cinnamon stick

750g (2 large) onion, sliced 0.25 in thick with the grain

10 garlic cloves, minced

10g (2 t) ginger, minced

2 cheongyang or serrano chilis, sliced

2 t garam masala

2 t ground cumin

1.5 t kosher salt

1.5 t turmeric

1 t gochugaru

1 t ground coriander

2 T doenjang

1,022g (2.25 lbs) collard greens, washed and cut into ½” slices

1 – 2 pieces dried tangerine peel or 4 – 5 slices orange zest

400ml (1 – 14oz can) coconut milk

150ml (0.75 c) water

1.5 T tsuyu or soy sauce

1 T mirin

675g (1.25 lbs) Korean sweet potatoes, cut into bite sized pieces

Recipe Know-how

1.      In a medium mixing bowl, combine all of the pork ingredients.

• Mix with your hands until the liquid has been absorbed into the meat.

• Marinate at least 30 minutes.

2.      In a large pot, heat the vegetable oil over medium-high heat.

• Brown the meat on both sides, about 5 minutes.

• Remove browned meat to a bowl and set aside.

• Add the cumin seeds and cinnamon. Cook for 1 minute stirring frequently.

• Add the onions, garlic, ginger, chili and a pinch of kosher salt.

• Cook stirring frequently for 10 minutes or until browned.

If the fond is beginning to darken/burn, add a splash of water to the pan.

• Add the spices and cook for 1 minute.

• Add the doenjang and cook for 30 seconds longer.

• Add the collard greens, tangerine peel, coconut milk, water, tsuyu and mirin.

• Cover and bring to a boil.

• Reduce to a simmer and cook for 35 minutes.

• Add the potatoes and cook stirring occasionally for 10 – 15 minutes longer or until tender.

By this point the collard greens should be tender with a slight bite and the potatoes should be cooked through. If not, continue to cook until both vegetables are tender.

• Remove and discard tangerine peel.

• Taste for seasoning and adjust as necessary.

• Allow the curry to stand covered, off heat for 15 minutes before serving.

3.      Serve with rice.