Kimchi Creamed Collard Greens Recipes

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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

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.

CREAMED COLLARD GREENS



Creamed Collard Greens image

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

2 large bunches collard greens (about 1 1/2 pounds), center stems removed and leaves cut into 1/2" strips
Kosher salt
2 teaspoons vegetable oil
1 cup 1/3" pieces (about 6 ounces) thick-cut smoked bacon
Unsalted butter (if needed)
2 large shallots, finely chopped
3 tablespoons all-purpose flour
1 1/2 teaspoons sweet paprika
2 cups whole milk
2 cups heavy cream
Freshly ground black pepper

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



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

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.

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  • Heat oil in a large pot or Dutch oven over medium heat. Add onion, and cook, stirring often, until golden brown, about 7 minutes. Add bacon, and cook, stirring often, until fat has rendered, about 10 minutes. Add collard greens, and cook over medium-high, stirring often, until collards begin to wilt, about 4 minutes. Add vinegar, and boil 1 minute. Add stock, Rustlin’ Rob’s Sorghum Syrup, crushed red pepper, and a large pinch of salt. Cover and cook. Stirring occasionally, until collards are very tender, about 1 hour and 30 minutes.
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  • 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.
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