Kimchi Creamed Collard Greens

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

Instructions

1. 1

   Place a large pot over medium heat and add the olive oil.

2. 2

   Add the onion and sauté until it has some color.

3. 3

   Add the bacon and cook for 10 minutes, or until fully rendered.

4. 4

   Add the collards and sauté until a bit limp, 4 to 5 minutes.

5. 5

   Add the vinegar and cook down until almost dry.

6. 6

   Add the sorghum, stock, 2 cups of water, and kosher salt to taste.

7. 7

   Simmer, covered, for about 45 minutes, until the collards are tender.

8. 8

   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.

9. 9

   Add the chopped kimchi.

10. 10

    When the collards are tender, stir the kimchi cream into the greens and cook to marry the flavors, about 10 minutes.