Collard greens and kimchi are one of the flavorful twists on Southern food by "Top Chef" alum Edward Lee. Excerpted from "Smoke &
Collard greens and kimchi are one of the flavorful twists on Southern food by "Top Chef" alum Edward Lee. Excerpted from "Smoke & Pickles" by Edward Lee(Artisan Books). Copyright ©2013. Photographs by Grant Cornett. (GRANT CORNETT)

COLLARDS & KIMCHEE

Serves 6 to 8 as a side dish

Note: Lee makes his own red cabbage-bacon kimchee, but if you're buying kimchee from an Asian market, pick one that is well-ripened and smells pungent, even through a glass jar.

1 tablespoon lard or bacon fat

1 tablespoon unsalted butter

1 cup chopped onions

1 1/2 cups diced country ham (about 10 ounces)

1 1/2 pounds collard greens, washed, stemmed, and coarsely chopped

2 1/2 cups chicken stock

2 teaspoons soy sauce

1 1/2 tablespoons apple cider vinegar

8 ounces (1 1/4 cups) kimchee, chopped

1. In a medium pot, heat the lard and butter over high heat. Once the butter starts to foam, add onions; saute for 5 minutes or until they get a little color. Add ham; cook 3 minutes, until crispy but not too brown.

2. Add the collards, chicken stock and soy sauce; cook, covered, over medium heat for 30 minutes, stirring occasionally. The collards should be tender but still have a little chew to them.

3. Add the vinegar; cook for 1 minute.

4. Toss the kimchee into the pot with the greens. Mix together, and serve immediately, juices and all, with roast lamb or fried chicken.

-- Recipe courtesy Edward Lee, "Smoke and Pickles" (Artisan, $29.95)



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