Lunch: Kimchi Creamed Collard Greens

Recipe by /contributors/hugh-acheson Collards really cook down a lot, so don't be fooled into buying some puny little bunch. I like my collards on the smaller, younger side of life. (The younger the collards, the shorter the cooking time.) The addition o

This recipe includes superfoods such as:

Kimchi

Health benefits of Kimchi Creamed Collard Greens

Besides beneficial bacteria, kimchi is also a great source of beta-carotene, calcium, iron and vitamins A, C, B1 and B2. Kimchi and is full of probiotics which balance our pH level and ward off yeast infections and UTIs.

Ingredients

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

Instructions

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.