Best Kimchi Creamed Collard Greens Recipes

Kimchi Creamed Collard Greens image

Provided by Hugh Acheson

Yield Serves 6 to 8 as a side

Number Of Ingredients 10

3 tablespoons olive oil
1 large yellow onion, minced
1/2 pound slab bacon, minced
2 pounds collard greens, trimmed and torn into bite-size pieces
1/4 cup sherry vinegar
1 tablespoon sorghum or maple syrup
2 cups chicken stock
Kosher salt
1 cup heavy cream
1 cup finely chopped Classic Cabbage Kimchi

Steps:

Place a large pot over medium heat and add the olive oil. Add the onion and sauté until it has some color. Add the bacon and cook for 10 minutes, or until fully rendered.
Add the collards and sauté until a bit limp, 4 to 5 minutes. Add the vinegar and cook down until almost dry. Add the sorghum, stock, 2 cups of water, and kosher salt to taste. Simmer, covered, for about 45 minutes, until the collards are tender.
While the collards are cooking, get the kimchi cream ready to roll: In a small saucepan, cook the cream over medium heat, watching it closely, until it has reduced by one-third, 4 to 5 minutes. Add the chopped kimchi.
When the collards are tender, stir the kimchi cream into the greens and cook to marry the flavors, about 10 minutes. Serve.

Kimchi-Creamed Collard Greens image

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
1/2 pound bacon cut into 1/4-inch dice
2 pounds stemmed collard greens, leaves cut into 2-inch pieces
1/4 cup sherry vinegar
1 tablespoon sorghum syrup (see Note) or pure maple syrup
2 cups chicken stock
2 cups water
1/2 teaspoon crushed red pepper
1 Salt
1 cup heavy cream
1 cup kimchi, finely chopped

Steps:

In a large pot, heat the oil. Add the onion and cook over moderate heat, stirring, until golden brown, 7 minutes. Add the bacon and cook, stirring, until the fat has rendered, 10 minutes. Add the collards and cook over moderately high heat, stirring, until it begins to wilt, 4 minutes. Add the vinegar and boil for 1 minute. Add the sorghum syrup, stock, water, crushed red pepper and a large pinch of salt. Cover and cook, stirring a few times, until the collards are very tender, 1 1/2 hours.
Meanwhile, in a small saucepan, simmer the cream over moderate heat until reduced by one-third, 10 minutes. Add the kimchi and remove from the heat.
When the collards are done, stir in the kimchi cream. Season with salt and serve.

Kimchi Creamed Collard Greens image

Provided by @MakeItYours

Number Of Ingredients 10

3 tablespoons olive oil
1 large yellow onion, minced
1/2 pound slab bacon, minced
2 pounds collard greens, trimmed and torn into bite-size pieces
1/4 cup sherry vinegar
1 tablespoon sorghum or maple syrup
2 cups chicken stock
Kosher salt
1 cup heavy cream
1 cup finely chopped Classic Cabbage Kimchi

Steps:

PreparationPlace a large pot over medium heat and add the olive oil. Add the onion and sauté until it has some color. Add the bacon and cook for 10 minutes, or until fully rendered.Add the collards and sauté until a bit limp, 4 to 5 minutes. Add the vinegar and cook down until almost dry. Add the sorghum, stock, 2 cups of water, and kosher salt to taste. Simmer, covered, for about 45 minutes, until the collards are tender.While the collards are cooking, get the kimchi cream ready to roll: In a small saucepan, cook the cream over medium heat, watching it closely, until it has reduced by one-third, 4 to 5 minutes. Add the chopped kimchi.When the collards are tender, stir the kimchi cream into the greens and cook to marry the flavors, about 10 minutes. Serve.Reprinted from The Broad Fork: Recipes for the Wide World of Vegetables and Fruits, by Hugh Acheson, copyright © 2015. Published by Clarkson Potter.