Kimchi Creamed Collard Greens Food

KIMCHI CREAMED COLLARD GREENS

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

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.

CREAMED COLLARD GREENS

Steps:

• Blanch greens in a large pot of boiling salted water until bright green and beginning to soften, 3-4 minutes. Transfer to a large bowl of ice water to cool. Squeeze dry.
• Heat oil in a large heavy pot over medium heat. Add bacon and cook until fat is rendered and bacon is crisp, 5-7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside.
• Drain all but 3 tablespoons bacon drippings from pot, adding butter if needed to measure 3 tablespoons Add shallots; cook over medium heat, stirring occasionally, until soft, about 5 minutes. Add flour and paprika; stir constantly for 2 minutes. Whisk in milk and cream; bring to a boil, whisking often. Stir in greens; reduce heat to low. Simmer, stirring often, until greens are tender and sauce thickens, about 30 minutes. Season to taste with salt and pepper. Transfer creamed greens to a serving dish; garnish with reserved bacon.