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Kimchi-Creamed Collard Greens



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