Kimchi-Creamed Collard Greens [0001034]

Ingredients:

1 bunch collard greens (about 1 pound), stems removed and leaves chopped
1 cup kimchi, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and black pepper to taste
1 tablespoon sesame oil
Sesame seeds for garnish (optional)

Instructions:

Rinse the chopped collard greens thoroughly in cold water and drain them well.

In a large skillet or frying pan, melt the unsalted butter over medium heat.

Add the minced garlic and cook for about 30 seconds until fragrant.

Stir in the chopped kimchi and red pepper flakes. Cook for another 2-3 minutes to allow the kimchi to soften.

Add the chopped collard greens to the skillet and stir to combine them with the kimchi mixture.

Pour in the heavy cream and season the mixture with salt and black pepper to taste.

Reduce the heat to low, cover the skillet, and let the collard greens simmer for about 10-15 minutes, or until they are tender and the cream has thickened.

Drizzle sesame oil over the Kimchi-Creamed Collard Greens and toss to combine.

Optionally, garnish with sesame seeds for added flavor and presentation.

Serve hot and savor the unique combination of collard greens and kimchi in a creamy gluten-free sauce!

This dish adds a flavorful twist to collard greens by incorporating the tangy and spicy kick of kimchi, all while keeping it gluten-free.