G
Guest
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I tried this recipe last night and will be making it often. My notes: It makes more like 10 servings, not eight. I used kale and cooked it until it was tender, not "very tender". I browned the bacon first, left it in the pan, added the onion them proceeded. I omitted the red pepper as my husband it heat-sensitive. I made double the kimchi-cream sauce and am really glad I did, it was neither overly creamed nor overly-kimchied.
Kimchi-Creamed Collard Greens
By Hugh Acheson Neo-Retro Southern Cooking 8 servings
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 or pure maple syrup
2 cups chicken stock
2 cups water
1/2 teaspoon crushed red pepper
Salt
1 cup heavy cream
1 cup kimchi, finely chopped
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
By Hugh Acheson Neo-Retro Southern Cooking 8 servings
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 or pure maple syrup
2 cups chicken stock
2 cups water
1/2 teaspoon crushed red pepper
Salt
1 cup heavy cream
1 cup kimchi, finely chopped
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.