Braised collard greens with kimchi are spicy, warm, and the perfect way to eat your greens in the fall or winter:
1/2 pound bacon cut into 1/4-inch dice1 tablespoon sorghum syrup or pure maple syrupDirections
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.
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