Kimchi-Creamed Collard Greens

Ingredients

• 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 stemmed collard greens
• 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

Instructions

1. In a large pot, heat the oil.
2. Add the onion and cook over moderate heat, stirring, until golden brown, 7 minutes.
3. Add the bacon and cook, stirring, until the fat has rendered, 10 minutes.
4. Add the collards and cook over moderately high heat, stirring, until it begins to wilt, 4 minutes.
5. Add the vinegar and boil for 1 minute.
6. Add the sorghum syrup, stock, water, crushed red pepper and a large pinch of salt.
7. Cover and cook, stirring a few times, until the collards are very tender, 1 1/2 hours.
8. Meanwhile, in a small saucepan, simmer the cream over moderate heat until reduced by one-third, 10 minutes.
9. Add the kimchi and remove from the heat.
10. When the collards are done, stir in the kimchi cream.
11. Season with salt and serve.