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Collards and Kimchi

Photo: Robbie Caponetto, Iain Bagwell; Styling: Lydia Degaris Pursell
Hands-on time 50 mins
Total time 50 mins
Yield Makes 6 to 8 servings
Edward Lee's dish works well with King's Mild Kimchi Korean Marinated Cabbage.


  • 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

How to Make It

  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.