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ACTIVE: 40 MIN
TOTAL TIME: 2 HRS 15 MIN
SERVINGS: 8

MAKE-AHEAD
STAFF FAVORITE
INGREDIENTS

3 tablespoons extra-virgin olive oil

1 large onion, cut into ¼-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
DIRECTIONS

1. 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 they begin 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, 1½ hours.

2. 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.

3. When the collards are done, stir in the kimchi cream. Season with salt and serve.

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