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)