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 Southern Living

More From Southern Living

Recipe Time

Hands On: 50 Minutes
Total: 50 Minutes


  • 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


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

Only you will be able to view, print, and edit this note.

Add Note

Collards and Kimchi Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy