Name: Kimchi Creamed Collard Greens
Yield: Serves 6 to 8 as a side
Ingredients: 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

Image may contain Plant Food Vegetable and Produce

Photo by Rinne Allen

Collards really cook down a lot, so don't be fooled into buying some puny little bunch. I like my collards on the smaller, younger side of life. (The younger the collards, the shorter the cooking time.) The addition of kimchi gives the classic creamed greens an umami bite that I adore.

Recipe notes

See Related Recipes and Cooking Tips

Our 43 Best Korean Recipes and Korean-Inspired Bites
From sesame-glazed ribs to a kimchi breakfast, here are our favorite Korean-inspired dishes.
25 Recipes for Southern Vegetable Sides
Traditional and modern takes on the classic Southern dishes you know and love.
How to Cook with Kimchi
Toss the spicy Korean condiment into everything from pancakes to soups.
Our Cleanest, Greenest Weeknight Dinners
But, never fear—eating your greens doesn't mean a week of boring meals.
Cookbook Review: Hugh Acheson's The Broad Fork
With his new vegetable cookbook, *The Broad Fork*, Georgia chef Hugh Acheson ponders major life questions, i.e. "What the hell do I do with kohlrabi?"

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Spinach Ramen Gratin

You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.

Beef Stroganoff Ramen

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Spaghetti With Cabbage, Pancetta, and Calabrian Chile

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Recipe notes

Our 43 Best Korean Recipes and Korean-Inspired Bites

25 Recipes for Southern Vegetable Sides

How to Cook with Kimchi

Our Cleanest, Greenest Weeknight Dinners

Cookbook Review: Hugh Acheson's The Broad Fork