Spicy Korean Burnt Ends with Collard Greens
What Started it all:
Burnt ends, Collard greens, canned vegetables, stove
<em>_(While cooking, I furiously season the burnt ends and collard greens, making sure every bite is bursting with flavor. I take a moment to taste the dish and adjust the seasoning, ensuring it’s absolutely perfect before serving.)</em>
Ingredients
- 1 lb Burnt ends
- 1 bunch Collard greens
- 1 can Mixed vegetables
- 1 stove
Instructions
- Start by heating a pan on medium-high heat.
- Add the burnt ends to the pan and let them sizzle until they're beautifully caramelized and crispy.
- In the meantime, wash the collard greens thoroughly and chop them into bite-sized pieces.
- Once the burnt ends are ready, set them aside and use the same pan to sauté the collard greens until they're tender and vibrant green.
- While the collard greens are cooking, open the can of mixed vegetables and drain them.
- In a separate pot, heat the mixed vegetables on the stove until they're heated through.
- Once everything is ready, serve the spicy Korean burnt ends on a bed of sautéed collard greens and a side of warm mixed vegetables.