Sunday, October 6, 2013

Collards and Kimchi

Southern-Korean fusion is a genius idea. This is an incredibly rich, deeply flavored side dish that tastes like a lot more than just the sum of its parts. Next time, I'll have to try it with homemade kimchi, but it's excellent even with the storebought stuff.

One year ago: Fenugreek Scented Cheese with Cream
Two years ago: Salted Peanut Butter Cookies
Three years ago: Celeriac and Lentils with Hazelnut and Mint
Four years ago: Penne Arrabiata Sauce

Collards and Kimchi (from Smoke & Pickles)

1 tbsp lard or bacon fat
1 tbsp unsalted butter
1 cup chopped onions
1 1/2 cups diced country ham (10 ounces) or less diced pancetta or similar
1 1/2 lbs collard greens, washed, stemmed, and coarsely chopped
2 1/2 cups chicken stock
2 tsp soy sauce
1 1/2 tbsp apple cider vinegar
8 ounces kimchi, chopped

1. Heat lard and butter in medium pot over high heat. Once foaming, add onions and saute for 5 minutes or until slightly colored.
2. Add ham and cook for 3 minutes until crispy.
3. Add collards, chicken stock, and soy sauce. Cover and cook over medium heat for 30 minutes, stirring occasionally, until tender.
4. Add vinegar to greens and cook for 1 minute.
5. Toss kimchi into pot with greens. Mix and serve.

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