Collards really cook down a lot, so don't be fooled into buying some puny little bunch. I like my collards on the smaller, younger side of life. (The younger the collards, the shorter the cooking time.) The addition of kimchi gives the classic creamed greens an umami bite that I adore.

　　

Ingredients

Serves 6 to 8 as a side

　　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

　　

Step 1

Place a large pot over medium heat and add the olive oil. Add the onion and sauté until it has some color. Add the bacon and cook for 10 minutes, or until fully rendered.

　　

Step 2

Add the collards and sauté until a bit limp, 4 to 5 minutes. Add the vinegar and cook down until almost dry. Add the sorghum, stock, 2 cups of water, and kosher salt to taste. Simmer, covered, for about 45 minutes, until the collards are tender.

　　

Step 3

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. Add the chopped kimchi.

　　

Step 4

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

　　Reprinted from The Broad Fork: Recipes for the Wide World of Vegetables and Fruits, by Hugh Acheson, copyright © 2015. Published by Clarkson Potter.