Collards and Kimchi

Photo: Robbie Caponetto, Iain Bagwell; Styling: Lydia Degaris Pursell
Edward Lee's dish works well with King's Mild Kimchi Korean Marinated Cabbage.

Yield:

Makes 6 to 8 servings

Recipe from

Recipe Time

Hands-on: 50 Minutes
Total: 50 Minutes

Ingredients

1 tablespoon butter
1 1/2 teaspoons lard or bacon drippings
1 cup chopped onion
1 cup large-diced country ham
1 1/2 pounds fresh collard greens, trimmed and coarsely chopped
2 1/2 cups reduced-sodium chicken broth
2 teaspoons soy sauce
1 1/2 tablespoons apple cider vinegar
1 (14-oz.) jar mild kimchi, drained and chopped

Preparation

1. Melt butter with lard in a Dutch oven over medium-high heat until butter begins to foam. Add onion; sauté 3 to 5 minutes or until onion just begins to brown. Add ham, and sauté 3 minutes.

2. Stir in collards and next 2 ingredients. Cover and cook over medium heat, stirring occasionally, to desired degree of doneness (about 10 to 30 minutes, depending on your color and tenderness preference. Collards should be a vibrant green and tender but still have a little chew to them at 10 minutes).

3. Add vinegar, and cook, stirring constantly, 1 minute. Transfer mixture to a large bowl, and toss with kimchi. Serve immediately.

Note:

Edward Lee,

610 Magnolia, Louisville, KY,

February 2013