SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/kimchi-collard-green-wraps
Printed September 2, 2026
Printed September 2, 2026
Fermented & Funky
Kimchi Collard Green Wraps
Korean funk meets Southern soul food in these crunchy, probiotic-packed wraps. No tortilla needed when you've got sturdy collard leaves.
Ingredients
- 8 large collard green leaves, stems removed
- 2 cups napa cabbage kimchi, chopped
- 1 cup cooked black-eyed peas
- 1/2 cup quick-pickled red onions
- 1/4 cup gochujang mayo (gochujang mixed with mayo)
- 1 cup shredded carrots
- 4 ounces tempeh, sliced and pan-fried
- 2 tablespoons toasted sesame seeds
- Fresh cilantro leaves
Preparation
Collard greens are the South's original wrap, sturdy enough to hold a mountain of filling. Here they embrace kimchi's spicy, funky personality in a dish that honors two fermentation traditions at once.
Assembly
- Blanch collard leaves in boiling salted water for 30 seconds, then shock in ice water.
- Pat leaves completely dry with paper towels.
- Lay a collard leaf flat, rib-side down.
- Spread about 1 tablespoon of gochujang mayo down the center.
- Layer kimchi, black-eyed peas, pickled onions, carrots, and tempeh.
- Sprinkle with sesame seeds and cilantro.
- Fold the bottom of the leaf up, then roll from one side to the other like a burrito.
- Slice in half on the diagonal and serve immediately.
The contrast between cool, crisp collards and spicy, funky kimchi is revelatory. Make extra kimchi mayo—you'll want to put it on everything.
