Edward Lee’s Collards and Kimchi
Serves: 6-8 servings
  • 1 tablespoon lard or bacon drippings
  • 1 tablespoon unsalted butter
  • 1 cup chopped onion
  • 1½ cups diced country ham (about 10 ounces)
  • 1½ pounds collard greens, washed, stemmed, and coarsely chopped
  • 2½ cups low-sodium chicken stock
  • 2 teaspoons soy sauce
  • 1½ tablespoons apple cider vinegar
  • 1¼ cups kimchi, chopped
  • 3 slices bacon, chopped and cooked
  1. In a medium enamel-coated cast-iron Dutch oven, melt lard or drippings with butter over high heat.
  2. Once butter starts to foam, add onion; cook until lightly browned, about 5 minutes. Add ham; cook until crisp but not browned, about 3 minutes. Stir in collards, stock, and soy sauce; cover and cook over medium heat, stirring occasionally, for 30 minutes.
  3. Taste collards; they should be tender but still have a little chew to them. Stir in vinegar, and cook for 1 minute. Stir in kimchi and bacon. Serve immediately, juices and all.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/edward-lees-collards-and-kimchi/