Kimchi Creamed Collard Greens

Ingredients for Kimchi Creamed Collard Greens

• 3 tablespoons olive oil

• 1 large yellow onion, minced

• 230g slab bacon, minced

• 900g collard greens, trimmed and torn into bite-size pieces

• 60ml sherry vinegar

• 1 tablespoon sorghum or maple syrup

• 475ml chicken stock

• Kosher salt

• 1 cup double 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 colour. 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, 475ml 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 flavours, about 10 minutes. Serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.