Collards and Kim-chi


Chef Edward Lee of Kentucky, who was a finalist on this past season’s Top Chef, will serve on the Is Soul Food Food? panel and cooking discussion—along with Georgians Duane Nutter and Todd Richards—moderated by our own James Oxendine at the Atlanta Food & Wine Festival on Sunday, May 13, from 11:30 a.m. to 12:15 p.m. at the Loews Hotel. Lee will make this dish of collards and kim-chi at JCT’s sold-out PIG OUT event on Friday, but fear not, there are other dinners still available that night.

1/2 oz lard
1/2 oz butter
1 cup chopped onions
1 1/2 cup diced country ham
1 1/2 pounds collard greens, cleaned, de-stemmed, and rough chopped
1/2 teaspoon red pepper flakes
2 1/2 cups chicken stock
2 teaspoons soy sauce
1 1/2 tablespoons apple cider vinegar
8 oz kim-chi*

1. Heat the lard and butter in a large pot over high heat. Once the butter starts to foam, add the onions and sauté for 5 minutes until you get a little color on the onions. Add the ham, and cook for another 3 minutes.

2. Add the collards with the chicken stock and the soy sauce. Cover with a lid and cook for 30 minutes over medium heat, stirring occasionally.

3. Taste the collards, they should be tender but still have a little chew to it. Add the vinegar to the greens and cook for 1 minute.

4. Transfer the greens to a mixing bowl. Meanwhile, chop the kim chi and toss into the bowl with the greens. Mix together and serve immediately as a side, juice and all.

Makes 6–8 servings.

When buying kim-chi from an Asian market, pick the one that is ripe.
If making from scratch, make sure you wrap the jar in several layers of plastic wrap as the smell will get more pungent as the kim-chi ripens.

*Buy good quality kim-chi at your local Asian specialty market.