Both collards and cabbage kimchi are dishes that have risen from indigence to the rank of cultural icon. Each boasts intense flavor, yet they work together harmoniously.
- 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
- In a medium enamel-coated cast-iron Dutch oven, melt lard or drippings with butter over high heat.
- 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.
- 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 adapted, with permission, from Smoke & Pickles by Edward Lee. Artisan Books. Copyright 2013.