2 bunches of green onions, cut into 2-inch slices, plus more for garnish
2 carrots, peeled and diced large
8 shitake mushrooms, stems removed, julienned
1½ cups soy sauce
1½ cups mirin
4 cups water
2 tbsp. garlic, minced
1 tbsp. toasted sesame oil
½ tsp. ground black pepper
¼ cup sugar
2 lb. Yukon Gold potatoes, diced large
Optional: Kimchi or other pickled vegetables, for garnish
Season short ribs with salt and pepper. Pour oil into a large Dutch oven or stock pot, heat to medium-high, and sear ribs until browned on each side, working in batches. Return seared ribs to the pot, add all remaining ingredients except potatoes, and bring to a boil.
Reduce temperature to low and simmer. Cover the pot and braise for 2 hours. Add potatoes and cook for 30 minutes. Check meat. It should be falling apart and able to pull apart with a fork. Carefully separate bones from meat. (Discard bones or save to make stock.)
Serve over grits with collard greens. Garnish with sliced green onions and a dollop of jarred kimchi, if desired.
1/2 cup (about 5 or 6 strips) thick-cut bacon, cut into 1/4-inch lardons
1 small sweet onion, finely chopped
3 celery ribs, chopped into 1/4-inch dice
1 medium red bell pepper, seeded and cut into 1/4-inch dice
2 cups corn kernels, fresh or frozen
2 large cloves garlic, minced
4 scallions, white and green parts, finely chopped
1 cup heavy cream
2 tbsp. fresh tarragon, roughly chopped (plus extra for garnish)
1 tsp. kosher salt
1/2 tsp. black pepper
Bring 1 quart of well-salted water to a boil in a large stockpot or Dutch oven and add butter beans. If they’re fresh, cook for about 4 minutes. Frozen beans will need to cook for about 8 minutes. Test for tenderness and then remove from heat, drain, and set aside.
Meanwhile, over medium heat, melt the butter in a large skillet. Add the bacon and cook until crisp, about 7 minutes. Stir in onion, celery, and bell pepper, stirring to coat with butter and bacon fat. Cook until tender, about 5 minutes.
Add the corn, garlic, and scallions and cook an additional 5 minutes, stirring occasionally. Gently fold in the butter beans, then add cream, tarragon, salt, and pepper. Reduce heat to medium-low and cook uncovered for 5 more minutes, or until succotash is heated through and the cream has started to thicken.
Taste and adjust seasoning, if necessary. Sprinkle with additional tarragon before serving.