Asian Style Southern Collard Greens | Double Umami

Collard greens are the ultimate Southern soul food! Today we’ll make the most explosively flavorful greens of your life using two umami-packed ingredients: Japanese dashi and Korean kimchi! I’ll explain why some Southern Grandmothers freeze their collards before cooking. And I’ll show you how to pickle the stems so you never have to throw them away again!
jasonfarmer.co...
Full recipe document: docs.google.co...
Wanna learn how to make Chick-fil-A's chicken sandwich with Walmart ingredients? Check out this video: • Chick-fil-A Chicken Sa...
The homemade kimchi base was inspired by this amazing Kimchi Cornbread recipe from Alex Astranti at Uchi: shorturl.at/juzM4
You can learn more about pickled stems from greens in "Deep Run Roots" by Vivian Howard: geni.us/PdqU8V
Ingredients:
Kombu (Dashi Seaweed): geni.us/pGYY
Katsuobushi (Bonito Flakes): geni.us/l50MLb
Hon Dashi: geni.us/uitXny
Gochugaru: geni.us/89v5A
White Vinegar: geni.us/Ask4X
Mirin: geni.us/aITH
Rice Vinegar: geni.us/0T7dll
Light Soy Sauce: geni.us/80M9r0U
Sugar: geni.us/UWud7AM
Fish Sauce: geni.us/SWFT3Bf
Vegetable Oil: geni.us/cRJ7
Kimchi Base: geni.us/8o17v7
Diamond Brand Kosher Salt: geni.us/PiO2h
Coarse Salt: geni.us/bmTK3
Baking Soda: geni.us/HSDr
Apple Cider Vinegar: geni.us/aY0w
Kitchen gear in video:
Le Creuset Dutch Oven: geni.us/rzZwFz
Induction Burner: geni.us/mOpIF
All Clad Sauce Pot: geni.us/HXmqE
Small All Clad Pot: geni.us/EEb5
Deli Containers: geni.us/rJXoK
Wooden Spoon: geni.us/nB5Pp
Ladle: geni.us/XuWnB
Chinois Fine Mesh Strainer: geni.us/rwql1es
Food Processor: geni.us/3eVbT
Anchor Glass Ramekins: geni.us/Jplij
All Clad Non-Stick Pan: geni.us/vcsS5n
Cutting Board: geni.us/oFG5wbs
Wusthof Utility Knife: geni.us/UWaMXlL
Vegetable Peelers: geni.us/5yRk
Spider Strainer: geni.us/wWiuCeV
Salad Spinner: geni.us/lSsOMeD
Measuring Cups: geni.us/Hw7t
Hefty Jumbo Storage Bags: geni.us/VGpYbj
Misono UX10 Chef's Knife: geni.us/0NB5
John Boos Work Table: geni.us/XZXk
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemic...
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com

[@farmageddon]

Wanna learn how to make Chick-fil-A's chicken sandwich with Walmart ingredients? Check out this video: kzbin.info/www/bejne/sJ3KnX1vorF6hbc

[@Fabio-Jose-DragonKing]

Love your content 😊😊😊❤❤

[@Demasx]

Really respect all the effort you went into getting all the original b-roll and visual examples of every product. Helps people less familiar with the cuisine and it was all clearly shot and well composed.

[@hectiky]

Just came across this channel. I'm declaring you the king of food thumbnails. Every single one makes me feel like I'm suddenly starving.

[@aaron74]

Ooooooooh another FLAVOR BOMB dish! I am so grateful you display the actual products to source out at the Asian food store. I get just completely overwhelmed when I go there. I cannot WAIT to try these Japanese-inspired greens! It's fun lore that the collard greens are "money", and you eat them on New Year's Day to have a prosperous year!

[@SenyaiGrubs]

Thank you Jason for putting that *STANK* on it

[@farmageddon]

Anything less would be uncivilized! 😎

[@luke125]

@@farmageddonThe old Grey Poupon commercial? Well played.

[@KuiniMary]

@@luke125I thought it was the Right Guard 90s commercials 😁

[@ParkerHallberg]

Always love adding a little stank to my food! Like your modern way on a classic, looks delicious!

[@farmageddon]

Thank you, Chef! Great to see you!

[@istarune]

I hope you explode into the millions soon, you have such a great way of explaining 'perfect' and 'realistic' cooking. No $300 of frying things in duck fat, technique and industrial vs home scale. This was a bit of a deviation from your normal content, I want you to know it's appreciated.

[@douglasernst9477]

Seriously my head is exploding. So much profound knowledge coming at me so quick while trying to write down the good parts. Just an amazing amount of info I have been wanting for sometime. I find I am pausing and going back to write it all down. The mystery of Asian cooking unlocked before my eyes.. thank you! I only wish it was slower or in written form. But nonetheless I will learn this.

[@susansparke3462]

I do believe that he normally includes a link in the description to a Google Docs written recipe that you can download and/or print. Happy cooking!

[@AnnaKin]

I love this idea for a series!

[@DRV-mt5dd]

Man, you just keep impressing. Sincerely grateful for your excellent content! I'm a bit shocked you don't have 5x the current subscribers but pretty sure you will before long.

[@angieroberts1]

This is different. Looks like it's packed with major flava!!!! 👋

[@Fabio-Jose-DragonKing]

Love your content! Please do more southernfood! Like fried chicken! 😊😊😊❤❤❤

[@bonniebon7335]

This is awesome. Some members of my family have umami taste buds and this will be helpful.

[@Jkcreswell]

Very excited to try this recipe! I am half Korean and I didn't like kimchi until I was 40. I have tried several different kimchi's from restaurants and it took me trying my mom's kimchi to absolutely love it! We grow our own peppers and when the leaves are nice and full, we would pick the pepper leaves and saute them in soy sauce, sesame oil, Gochugaru, and green onions. When the season was over and we had no more pepper leaves, we decided to try it with collards and it was a nice substitute. This recipe definitely reminded me of that.

[@en2336]

what type of peppers? I've never heard of eating pepper leaves, how did they taste? What a lovely memory of your mother!

[@benhall4274]

Thanks!

[@farmageddon]

Thank you, Ben! It's great to see you again! I hope you have a wonderful day!

[@joyvictorious777]

P.S…. Your fidelity to the washing of your greens thoroughly “yo damn self” -no matter what- has ensured the retention of your soul-food card 😉✊🏼

[@GymWorkoutsF1]

another great vid! Can't wait to try it. Made the Japanese loaded fries this past week and it was amazing!

[@-RONNIE]

Overall a good video I remember The wooden spoons also back in the day. It serves us right for running or acting up in the kitchen while they're cooking

[@luke125]

I do not like collard greens but I do love this channel. Word to your mother. (I’m old so I can say that)

[@sweetjimmyt]

Fellow wooden spoon survivor from Little Rock. Respect, Chef.

[@Doone226]

I knew a girl named Jan Farmer whose mother cooked like this. Her fried chicken was delicious, too!

[@RickyWallace]

In my family, the recipe is chopped collards (with the stems!), water, salt, fatback. Simmer for at least 4 hours. Every time I have collards with any other ingredients, it just doesn’t taste right to me. But it’s definitely interesting to see how different families have such different recipes. Thanks!

[@aaron74]

No apple cider vinegar? I think that's traditional.

[@1thegreat841]

@@aaron74 traditional where ??? We’re speaking about soul food ! This is not a thing

[@chewbaccazulu5908]

I love collard greens. I'll def make this!

[@JoonKang]

Former USAF, stationed at Hurlburt Field, got into southern foods, never got into collared greens, willing to try based on this...

[@farmageddon]

Thank you for your service, Joon! My grandfather and great-grandfather were both USAF!

[@cmsjean723]

Thoughtfully twisted and full of your tips and tricks. Tryable!

[@Craxin01]

My late grandfather would have loved this recipe.

[@shayladawson6268]

I can't wait to try this!

[@goodguygto]

Hey Jason Farmer!, LOL pretty funny I was thinking about collard greens. Anyways thank you again for great recipes. 👍👍✌️ Merry🎄Christmas and Happy New Year!!🎉

[@missinglink_eth]

Great explanation and technique.

[@koltonpollitt5452]

I really like your work. Keep it up.

[@sher-at-home]

Funny enough, I have every ingredient except the bonito flakes, but I do have dried shrimps.

[@Craxin01]

Put a big bowl of smoky pinto soup beans and a slice of skillet cornbread and you've got a real southern meal.

[@Fabio-Jose-DragonKing]

Happy holidays!😊😊😊❤❤❤🎄🎄🎄🎄

[@jasonhunter2819]

One thing about gochugaru, it usually comes in 1 lb bags and you use only a little bit of it at a time...but you can very easily put that bag in the freezer and make it last more or less indefinitely!

[@sophiaisabelle027]

We appreciate your effort and hard work. Keep working hard.

[@CalinDeZwart]

As always, great video 👍

[@ClassyTKO]

hey jason, great recipe. made them for thanksgiving and they were a hit. a couple questions; what do i do with the leftover "pot liquor?" the greens are long gone, but i feel like this liquid is too good to dispose of, but what can it be used in and is that even possible because of its flavor profile? another batch of greens? and how long does this last in the fridge?

[@farmageddon]

Thanks for trying the greens! You can use the pot likker to add flavor to other dishes like beans, soups, gravies, etc. It should last for about a week or two in the fridge. But you can freeze it for a few months.

[@Grainraiser]

My asian inlaws who kids grew up in the hood is in for a threat. She cooks us asian dishes and we make her southern dishes. I'm putting this on the menu for New Years Day.

[@jamiemiller8047]

That kimchi base looks really delicious! Do you have any other suggested uses for it? I grew up in the South and I’ve managed to make it nearly 30 years without trying collard greens, so this recipe is definitely on my to do list!

[@jennifertucker5907]

Your grandma would be proud!!

[@autumn1677]

Could you make a video about Thai basil fried rice? When I make it, it never turns out quite like the restaurants. I loved your Chinese takeout fried rice video and would like to see how Thai differs!

[@paulstevens1493]

Mmmm! I can’t help but wonder what other main ingredients might benefit from the same cooking techniques and flavor base you used here…

[@farmageddon]

Hey, Paul! Great to see you! I plan on doing other variations of classic American food with new ingredients. Not sure what yet though! I saw a miso braised oxtail dish at the restaurant Alta Adams that looks really interesting.

[@yegortarnakin]

To the moooon 🚀🚀🚀

[@joyvictorious777]

😮👀😮👀😮 How do I have THIS many videos to catch up on?!? C’MOOON, algorithm!!

[@farmageddon]

Joy! Nice to see you! How've you been?!

[@joyvictorious777]

@@farmageddon aw…ur so sweet to ask 🥰 crazy days, man…but luckily I have things like your channel I can always count on to put me in THE BEST mood ;) you’re doing more than cooking, my friend; thank you for your service!

[@RealDealy]

Looks bangin'!

[@MrShtrudL]

Commenting so that the algorithm boosts you

[@farmageddon]

thank you!

[@666Corpselord]

Can you do one on golden fried rice?

[@_SurferGeek_]

Better description would be an Asian spin on greens... Definitely going to try this recipe!

[@igiveupfine]

nice work man.

[@cheddarcheese]

Is Aji Mirin the one used in authentic Teriyaki Sauce? There all a lot of recipes out there that say "mirin" but there is a bunch of "mirins"? Thanks!

[@69adrummer]

Damn, that looks killer!!

[@Natymiamor]

Can you show us how to make orange chicken

[@cheddarcheese]

This!

[@lofomuses]

great video! But what is a 'Nassau Scientist'? 😛

[@farmageddon]

kzbin.infoUgkxQmXMjgtnf9JZdar4V26h3DWM3sMn5T4H?si=Nx8Xkr41tlN6JECp

[@kayleewheelwright3988]

Can you make panda express orange chicken?

[@mochimoshi7599]

hey been a long time viewer! just a note cause i love this channel and i don't want it to ever go away. i think most of your viewers come to this channel for **recreating famous asian** style restaurant dishes. nothing against soul food but i think asian food and more popular foods would do best for your channel. If you want to branch out, maybe you can try other asian cuisines like korean and vietnamese like the pho video you did, i loved that vid. But i think it's best to have a main focus on recreating Asian foods cause that's what did so well and got many into your channel. Like i'd love to see a recreation on tonkatsu, or miso soup, or chinese takeout classics, or korean fried chicken. The things that I would really wanna recreate after eating at the restaurant, tried it, failed cause there's always a secret, and just feel bad about myself lol. Anyway love ya keep it up! Hope you know that you have a lot of viewers who love and appreciate your content!

[@lofomuses]

Actually, as a southerner who travels to (and eats in) Asia quite often, this video sure hit the spot!

[@ddespoth78]

Let's see Chang's spicy chicken 👀

[@soggycracker5934]

We always give the stems to the chickens.

[@liindawgg]

Dang I need that smokey turkey necks in it still.

[@christopherplante9432]

Tofu family style!!!

[@stroodlepup]

Kimchi stems too

[@zertbrown4642]

Oh damn a white kitchen sink. I hear it gets a little difficult to maintain and looking good

[@farmageddon]

Bar Keepers Friend is what you need for that!

[@Duschbag]

Be honest... How many of you are NEVER GOING to even attempt to make this. I'M SORRY BUT I'M ONE OF THEM. 😊

[@YaNKeeR_]

First!