INGREDIENTS:
2 Tbsp Olive Oil
1 Onion (chopped)
1 lb Collard Greens cut
1/8 cup Seasoned Rice Vinegar
1 Tbsp Molasses
2 cups Chicken Stock
1/4 tsp Crushed Red Pepper
Salt
1/2 cup Heavy Cream
1/2 cup Kimchi (chopped fine)
Directions:
Heat oil in Dutch oven over MEDIUM heat. Add the Onion and cook until softened. Add Collard Greens and cook over MEDIUM-HIGH heat until they wilt. Add Vinegar and boil for 1 minute. Add Molasses, Chicken Stock, Crushed Red Pepper, and Salt. Cover and cook for about 1.5 hours. Stirring occasionally.
Simmer Heavy Cream in a small saucepan over MEDIUM heat until it reduces (about 6 minutes). Stir in the Kimchi and remove from the heat.
When the collards are tender, stir in the kimchi mixture. Season with Salt & Pepper and serve.
