Collards and Kimchi

Prep: 10 mins

Cook: 15 mins

Difficulty: Easy

Servings: 4 Servings

usion foods are created when ingredients, flavors, or a technique from one cuisine combine with those of another. I like to call these kinds of dishes “When Harry Met Sally” recipes. These recipes are born when you think two different things can’t possibly be friends because something will inevitably get in the way. But those two flavors keep bumping into each other (sometimes in your dreams) because — despite their differences — it’s just meant to be. And so you surrender to the union and everyone is happy in the end. History has proven that, perhaps, there’s no better type of fusion food than East meets West.

Ingredients

1 tablespoon olive oil
5 slices thick-cut bacon, cut into 1-inch pieces
1/2 medium sweet onion, peeled and diced
2 bunches collard greens
2 tablespoons apple cider vinegar
1 cup low-sodium chicken or vegetable broth
1 (14-ounce) jar kimchi
Pinch of red pepper flakes (optional)

Instructions

Heat the oil in a very large skillet (not nonstick) over medium-high until it shimmers. Add chopped bacon and cook until crisp around the edges, stirring occasionally with a wooden spoon. Remove bacon to a paper towel-lined plate and set aside. With bacon grease still in the skillet, add onion and sauté until softened, translucent, and nearly caramelized, 8 to 10 minutes.
While the bacon and onion are cooking, stack a few collard leaves on a cutting board. Cut off stems and cut leaves crosswise into long. 1-inch wide strips. Cut strips into approximate 2-inch pieces. Repeat with remaining collard leaves (see Recipe Notes). Place collards in a colander or salad spinner and rinse under running water; spin or shake dry to remove most of the water. When onion is nearly caramelized, add collards, one handful at a time. Heat and stir until collards begin to cook down, about 2 minutes, then add another handful of collards. Repeat until all collards are added to the skillet.
Push collards to one side of the skillet to expose the browned bits (the fond) on the bottom of the pan. Add vinegar and quickly stir up the fond. Add broth, reduce heat to medium, and continue to cook collards, stirring occasionally, until almost all of the liquid is evaporated, 10 to 15 minutes. Meanwhile, open the jar of kimchi over the sink since fermented foods have a tendency to bubble over when opened.
When the liquid in the skillet has nearly all evaporated (and what liquid remains has turned golden-brown and thickened), remove skillet from heat. Add kimchi to ingredients in skillet and stir until well-mixed. If desired, stir in red pepper flakes. Transfer collards-kimchi mixture to a serving dish and top with the crisp bacon pieces. Serve warm.