Kimchi-Creamed Collard Greens

• 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

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.

extravirgin olive oil, onion, bacon, collard greens, sherry vinegar, sorghum syrup, chicken stock, water, red pepper, salt, heavy cream

Taken from www.foodandwine.com/recipes/kimchi-creamed-collard-greens (may not work)