In 2018, Food & Wine named this recipe one of our 40 best: “I don't think a cuisine should ever stop growing,” says Hugh Acheson. And indeed, ever since he was named a Best New Chef in 2002, the chef has contributed dozens of super-tasty and smart updates on Southern classics to F&W. Among our favorites is this savory side dish of collards simmered with onion, bacon, chicken stock, vinegar, and sorghum, laced with a spicy kimchi cream sauce that gives the dish a funky kick.

Hugh Acheson
November 2011

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© Greg DuPree

Recipe Summary

active:
40 mins
total:
2 hrs 15 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.