I've been ordering Korean food on a semi-regular basis, and I always get extra kimchi. It got me thinking about what I could use that extra kimchi in, besides the usual kimchi pancakes. I googled around a little bit, and before long, I found this fabulous recipe. If you're not a huge fan of kimchi on its own, don't worry, the kimchi just adds spice and a background umami flavor. This is still delicious served with warm cornbread, Southern style.
Kimchi Creamed Collard Greens
From Chef Hugh Acheson, as seen in Food and Wine magazine, December 2013
3 tablespoons extra-virgin olive oil
1 large onion, cut into ¼-inch dice
½ pound bacon, cut into ¼-inch dice
2 pounds stemmed collard greens, leaves cut into 2-inch pieces
¼ cup sherry vinegar
1 tablespoon sorghum syrup or pure maple syrup
2 cups chicken stock
2 cups water
½ teaspoon crushed red pepper
1 cup heavy cream
1 cup kimchi, finely chopped
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 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, 1½ 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.
Makes 8 servings