Kimchi Collard Greens with Creamy Sauce

Ingredients

Estimated total cost: €14.04 · €3.51/serving

• 3 tablespoons extra virgin olive oilEst. price €0.18–€0.45
• 1 large golden onion, finely chopped (cook over low heat to caramelize for added sweetness)Est. price €0.40–€0.90
• 1/2 pound artisanal slab bacon, finely mincedEst. price €4.50–€8.00
• 2 pounds vibrant collard greens, trimmed and torn into bite-sized pieces (blanch in boiling water for a tender texture)Est. price €3.00–€5.00
• 1/4 cup aged sherry vinegarEst. price €1.20–€2.50
• 1 tablespoon sorghum or pure maple syrupEst. price €0.25–€0.50
• 2 cups homemade chicken stock (simmer on low heat for rich flavor)Est. price €0.80–€1.60
• Sea salt to tasteEst. price €0.01–€0.05
• 1 cup luxurious heavy cream (add slowly while stirring to prevent curdling)Est. price €1.20–€2.00
• 1 cup finely chopped Signature Cabbage Kimchi (for a spicy kick)Est. price €2.50–€4.50

Steps

1. 1

   Begin by heating olive oil in a large pot over medium heat. Sauté the onion until it caramelizes slightly. Introduce the bacon to the pot and cook it for about 10 minutes until it releases all its fat.

2. 2

   Begin by adding the collard greens to the pan and sauté them until they slightly wilt, which should take around 4 to 5 minutes. Next, pour in the vinegar and allow it to reduce until most of the liquid has evaporated. Proceed by incorporating the sorghum, stock, 2 cups of water, and season with kosher salt according to your preference. Cover the pan and let it simmer gently for approximately 45 minutes or until the collard greens have become tender.

3. 3

   As the collards simmer away, prepare the kimchi cream sauce. Heat the cream in a small saucepan over medium heat, ensuring to keep a close eye on it. Let it reduce by one-third, which should take about 4 to 5 minutes. Stir in the chopped kimchi once the cream has reduced.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Kimchi Collard Greens with Creamy Sauce combines Southern American collard greens with Korean kimchi, blending flavors from both cuisines. This fusion dish showcases the influence of global culinary trends and celebrates the diversity of food cultures.

• Seasonal note

  Collard greens are typically in season during the cooler months of fall and winter, making this dish ideal for autumn harvests. Kimchi, a key ingredient, can be made year-round but is often associated with Korean cuisine's traditional fermentation practices.

• Health note

  This dish is rich in vitamins A, C, and K from the collard greens, providing essential nutrients for immune function, skin health, and bone strength. However, the high fat and cholesterol content from the bacon, heavy cream, and olive oil may not be suitable for individuals with heart conditions or cholesterol…