Kimchi-Creamed Collard Greens

Name: Kimchi-Creamed Collard Greens
Total time: 135 min
Ingredients: 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

5.0

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1 Review

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.

By

Hugh Acheson

Updated on October 2, 2018

Kimchi-Creamed Collard Greens — “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. Photo: © Greg DuPree

Active Time:

40 mins

Total Time:

2 hrs 15 mins

Yield:

8

Ingredients

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

Directions

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.