Collards and Kimchi by ed lee

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

1 tablespoon lard or bacon fat

1 tablespoon unsalted butter

1 cup chopped onions

1½cups diced country ham (about 10 ounces)

1½ pounds collard greens, washed, stemmed, and coarsely chopped

2½ cups chicken stock

2 teaspoons soy sauce

1 ½ tablespoons apple cider vinegar

8 ounces (1 ¼ cups) Red Cabbage-Bacon Kimchi or store-bought

Directions at mindofachef.com

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