Kimchi Creamed Collard Greens
['3 tablespoons olive oil', '1 large yellow onion, minced', '1/2 pound slab bacon, minced', '2 pounds collard greens, trimmed and torn into bite-size pieces', '1/4 cup sherry vinegar', '1 tablespoon sorghum or maple syrup', '2 cups chicken stock', 'Kosher salt', '1 cup heavy cream', '1 cup finely chopped Classic Cabbage Kimchi']
Place a large pot over medium heat and add the olive oil. Add the onion and sauté until it has some color. Add the bacon and cook for 10 minutes, or until fully rendered.
Add the collards and sauté until a bit limp, 4 to 5 minutes. Add the vinegar and cook down until almost dry. Add the sorghum, stock, 2 cups of water, and kosher salt to taste. Simmer, covered, for about 45 minutes, until the collards are tender.
While the collards are cooking, get the kimchi cream ready to roll: In a small saucepan, cook the cream over medium heat, watching it closely, until it has reduced by one-third, 4 to 5 minutes. Add the chopped kimchi.
When the collards are tender, stir the kimchi cream into the greens and cook to marry the flavors, about 10 minutes. Serve.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.