- 3 Tbsp. extra-virgin olive oil
- 1 large onion, cut into ¼-inch pieces (we used yellow onion)
- ½ lb. bacon, cut into ¼-inch pieces (we used hickory smoked bacon)
- 2 lb. stemmed collard greens, leaves cut into 2-inch pieces
- ¼ cup sherry vinegar
- 2 cups chicken stock
- 2 cups water
- 1 Tbsp. sorghum syrup or pure maple syrup (I used pure maple syrup)
- ½ tsp. crushed red pepper
- Kosher salt
- 1 cup heavy cream
- 1 cup kimchi, finely chopped (I used spicy kimchi)
- Pour the oil into a large pot or Dutch oven (I used a Dutch oven) and set the heat to medium. Once the oil’s hot, toss in the onion and cook for 7 minutes or until the onion looks golden brown, stirring frequently. Now add in the bacon, continuing to stir frequently for 10 minutes or until the fat has rendered. Place the collard greens in the Dutch oven now, turning the heat up to medium-high afterwards. Stir the collards constantly for 4 minutes or until they look like they’re beginning to wilt. Pour the vinegar in and let it boil for 1 minute before mixing in the stock, water, syrup, crushed red pepper and a large pinch of salt. Put the lid on the Dutch oven and let it cook for 1 ½ hour or until the collard greens are very tender, stirring now and then during that time (for me, the greens didn’t take nearly that amount of time to get tender).
- While the collard greens are cooking, take a small saucepan out and pour the cream into it, setting the heat to medium. Let the cream cook for 10 minutes or until it’s reduced down by about one-third. Add the kimchi in, stirring just to combine and then take it off the heat.
- Once the collard greens are tender, mix in the kimchi cream and season with salt if you think it needs any extra.
I love kimchi and I love collard greens so I had to try this out. I’m glad I did ‘cause I couldn’t stop eating this, it tasted that good ! The bacon adds a little bit of smokiness and has a little bit of crispy-chewiness that adds texture to the dish. The flavor of the kimchi does come through a little, adding a little funkiness (in a good way) to the dish and of course there’s a silky creaminess in the food thanks to the heavy cream.
Recipe source unknown.
Take care everybody !
- 1 (1-pound) head savoy cabbage, thinly sliced (about 8 cups)
- 2 cups thinly sliced scallions
- 2 cups thinly sliced carrots (we used 2 cups of julienned carrots)
- ½ cup Kimchi Base Sauce (recipe for the Kimchi Base Sauce below)
- 1 tablespoon unseasoned rice vinegar
- Take a large bowl out and add all the ingredients to it, tossing to combine. Serve immediately.
Kimchi Base Sauce
- 6 garlic cloves
- 1 ¾ cups (14 oz.) water
- 1 cup coarse gochugaru (Korean red pepper flakes) (we couldn’t find any gochugaru so we just used ½ cup red pepper flakes and ½ cup of Annie Chun’s gochujang sauce)
- ½ cup granulated sugar
- ¼ cup table salt
- 1 tablespoon freshly ground black pepper
- Add the garlic and ½ cup of water to a blender and process until smooth, stopping when needed to scrape down the sides.
- In a large bowl add the remaining ingredients to it, stirring to combine until the sugar’s completely dissolved. Mix in the garlic mixture. Store in the fridge in an airtight container for up to 2 months. Makes about 2 ½ cups.
This is a spicy slaw but it makes you want to keep coming back for more ! If there’s one downside to it, it’s that thanks to the Kimchi Base Sauce, the slaw is kind of salty. Next time we make this we’ll cut down on the amount of salt added in.
We got this recipe from the cookbook “the South’s Best Butts”.
We weren’t paid in any form to promote Annie Chun or the “the South’s Best Butts”.
Take care everybody !