Best 3 Kimchi Creamed Collard Greens Recipes
Kimchi creamed collard greens is a delicious and unique dish that blends the spicy, tangy flavors of kimchi with the mild, earthy taste of collard greens. This dish is a great way to add some extra flavor and spice to your next meal, and it's also a great way to use up any leftover kimchi you may have. With a few simple ingredients and a little bit of time, you can easily create this delicious and flavorful side dish that is sure to impress your friends and family.
Here are our top 3 tried and tested recipes!
CREAMED COLLARD GREENS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 8
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
Good-quality smoked bacon and fresh collard greens are the keys to this indulgent riff on creamed spinach.
Provided by John Currence
Categories Milk/Cream Side Thanksgiving Collard Greens Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 11
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.
KIMCHI CREAMED COLLARD GREENS
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
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.
Tips:
1. **Pick the freshest collard greens:** Look for vibrant, deep green leaves with no signs of wilting or yellowing. 2. **Prep the collard greens properly:** Remove the tough stems and coarsely chop the leaves. This helps them cook evenly and reduces bitterness. 3. **Use a large pot:** Collard greens tend to reduce in volume as they cook. Using a large pot prevents overcrowding and ensures even cooking. 4. **Sauté the kimchi:** Sautéing the kimchi before adding it to the collard greens helps mellow its flavor and bring out its rich umami notes. 5. **Simmer gently:** Bring the collard greens and kimchi mixture to a boil, then reduce heat and simmer gently until the greens are tender and wilted. This usually takes about 30 minutes. 6. **Season to taste:** Taste the collard greens and adjust the seasoning as needed. You may want to add more kimchi, salt, or pepper to suit your preferences. 7. **Serve with a dollop of sour cream:** A dollop of sour cream adds a creamy, tangy contrast to the spicy kimchi and collard greens. It's an optional but highly recommended finishing touch.Conclusion:
This kimchi creamed collard greens recipe is a unique and delicious way to enjoy two classic Southern dishes. The kimchi adds a spicy, tangy kick to the collard greens, while the cream cheese and sour cream create a rich and creamy sauce. This dish is sure to become a new favorite at your dinner table. Serve it as a side dish with grilled meats, fish, or tofu, or spoon it over rice or noodles for a complete meal.
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