Edward Lee’s Collards and Kimchi


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.

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 adapted, with permission, from Smoke & Pickles by Edward Lee. Artisan Books. Copyright 2013. 




Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.