
Kimchi Creamed Collard Greens
A delicious korean dish. Gluten-free friendly.
Total Time
184 min
Serves
8
Rating
0.0 (0)
Ingredients
- 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
Instructions
- 1
Place a large pot over medium heat and add the olive oil.
- 2
Add the onion and sauté until it has some color.
- 3
Add the bacon and cook for 10 minutes, or until fully rendered.
- 4
Add the collards and sauté until a bit limp, 4 to 5 minutes.
- 5
Add the vinegar and cook down until almost dry.
- 6
Add the sorghum, stock, 2 cups of water, and kosher salt to taste.
- 7
Simmer, covered, for about 45 minutes, until the collards are tender.
- 8
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.
- 9
Add the chopped kimchi.
- 10
When the collards are tender, stir the kimchi cream into the greens and cook to marry the flavors, about 10 minutes.