© Fredrika Stjärne
Active Time
40 MIN
Total Time
2 HR 15 MIN
Yield
Serves : 8

"I don't think a cuisine should ever stop growing," says Hugh Acheson. In this updated version of creamed spinach, the classic Southern side, he substitutes firm collard greens for the spinach and adds chopped kimchi to the cream sauce for a racy kick.    More Southern Comfort Food Recipes  

How to Make It

Step 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 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.

Step 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.

Step 3    

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

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