Best 2 Kimchi Creamed Collard Greens Recipes

**Embark on a Culinary Journey with Kimchi Creamed Collard Greens: A Symphony of Tastes and Textures**

In the realm of culinary fusions, kimchi creamed collard greens stand as a testament to the boundless creativity and delectable possibilities that arise when distinct culinary traditions converge. This innovative dish seamlessly blends the vibrant, spicy essence of kimchi with the comforting, soul-satisfying warmth of creamed collard greens, resulting in a symphony of flavors and textures that will tantalize your taste buds and leave you craving more.

Our culinary adventure begins with a journey to the heart of Korean cuisine, where kimchi, a fermented cabbage dish brimming with tangy, spicy, and umami-rich goodness, takes center stage. This fermented delicacy forms the cornerstone of our kimchi cream sauce, a velvety concoction that adds a distinctive depth of flavor to the collard greens.

Next, we venture into the realm of Southern comfort food, where collard greens, a staple dish often served alongside savory meats, reigns supreme. These hearty greens, simmered in a creamy sauce infused with aromatic spices, exude a comforting warmth that perfectly balances the kimchi's assertive flavors.

But our culinary exploration doesn't stop there. This recipe also offers variations that cater to diverse dietary preferences and culinary inclinations. For those seeking a vegan alternative, a plant-based cream sauce stands ready to replace the traditional dairy-based counterpart. Additionally, a spicy version of the kimchi cream sauce awaits those who crave an extra kick of heat.

So, prepare your taste buds for a delightful journey as we delve into the recipes that bring this extraordinary fusion dish to life. Let's embark on a culinary adventure that harmoniously blends the vibrant spirit of Korean cuisine with the comforting embrace of Southern comfort food.

Here are our top 2 tried and tested recipes!

KIMCHI CREAMED COLLARD GREENS

Kimchi Creamed Collard Greens image

Provided by Hugh Acheson

Categories Side Kid-Friendly Cabbage Collard Greens Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield Serves 6 to 8 as a side

Number Of Ingredients 10

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

Steps:

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.

CREAMED COLLARD GREENS

Creamed Collard Greens image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 45m

Yield 8 to 12 servings

Number Of Ingredients 8

Ingredients

4 bunches collard greens, tough stems and ribs removed
4 tablespoons (1/2 stick) unsalted butter
3 cloves garlic, minced
3 large shallots, minced
2 cups heavy cream
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan

Steps:

Fill a very large pot three-quarters full with water and bring to a boil. Add the collard greens to the water and make sure they are all well submerged. Return the water to a boil and simmer until the greens are tender and bright green, 10 to 15 minutes. Drain the greens and run under cold water to stop the cooking. Drain the greens well, squeezing out excess water with your hands or by placing in a kitchen towel and squeezing. Chop the greens finely and set aside.
Melt the butter in a skillet or Dutch oven large enough to hold all of the greens. Add the garlic and shallots and cook over medium heat until softened but not browned, 4 to 6 minutes. Add the cream and bring to a simmer, stirring occasionally. Cook until reduced by half, about 25 minutes - watch carefully as the cream can quickly boil over! Add the greens and toss until warmed through. Season generously with nutmeg, salt and pepper. Add to a serving dish and sprinkle with the Parmesan.

Tips:

Choose fresh collard greens: Look for collard greens with deep, dark green leaves and no signs of wilting or yellowing.
Wash the collard greens thoroughly: Rinse the collard greens under cold water several times to remove any dirt or debris.
Remove the tough stems: Cut the tough stems from the collard greens, leaving only the tender leaves.
Chop the collard greens finely: Chop the collard greens into small pieces so that they cook evenly.
Use a large pot: Use a large pot to cook the collard greens, as they will wilt down a lot during cooking.
Season the collard greens well: Season the collard greens with salt, pepper, and other spices to taste.

Conclusion:

Kimchi creamed collard greens is a delicious and easy-to-make side dish that goes well with a variety of main courses. The kimchi adds a spicy and tangy flavor to the collard greens, while the cream cheese makes them rich and creamy. This dish is sure to be a hit with your family and friends.