I used pancetta instead of the bacon, and Japanese rice vinegar instead of the sherry vinegar.
Kimchi-Creamed Collard Greens - 12g Carbs, 5g Fiber
Recipe By: From Hugh Acheson's Neo-Retro Southern Cooking
Serving Size: 8
Preparation Time: 0:00
Categories: Lower Carbs - Meat
3 tablespoons extra-virgin olive oil
1 large onion -- cut into 1/4-inch dice
1/2 pound bacon -- cut into 1/4-inch dice
2 pounds collard greens -- stemmed, leaves cut into 2-inch pieces
1/4 cup sherry vinegar
1 tablespoon sorghum syrup -- (see Note) or pure maple syrup
2 cups chicken stock
2 cups water
1/2 teaspoon crushed red pepper
Salt
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 sorghum 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, 1 1/2 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
ACTIVE: 40 MIN
TOTAL TIME: 2 HRS 15 MIN
"I don't think a cuisine should ever stop growing," says Hugh Acheson. In this updated version of creamed spinach, the classic Southern side, he substitutes firm collard greens for the spinach and adds chopped kimchi to the cream sauce for a racy kick.
Source: "Food&Wine [magazine], Nov 2011"
S(Formatted by Chupa Babi): "July 2012"
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Per Serving (excluding unknown items): 370 Calories; 31g Fat (73.3%
calories from fat); 13g Protein; 12g Carbohydrate; 5g Dietary Fiber; 65mg Cholesterol; 1221mg Sodium
Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates
