quick sunday lunch
sautee thinly sliced red onion in a little olive oil until tender. cut a chiffonade of collard leaves and add to the pan. cook 30 seconds, then add leftover cooked rice and stir to combine. add some kimchi and and its liquid, drizzle in a little soy sauce to taste, and cook til heated through. dump contents of pan into a bowl, top with sliced avocado and a whisper of sesame oil and black pepper. EAT.
