Collards and kimchi from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • soy sauce
  • red cabbage
  • carrots
  • fish sauce
  • fresh ginger
  • collard greens
  • onions
  • red onions
  • apple cider vinegar
  • bacon
  • chicken stock
  • lard
  • country ham
  • Korean red chile powder
  • sweet rice flour
  • green-skinned apples
  • EYB Comments

    Chill kimchi at least 5 days. Can substitute store-bought kimchi for the book's "Red cabbage-bacon kimchi" specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chill kimchi at least 5 days. Can substitute store-bought kimchi for the book's "Red cabbage-bacon kimchi" specified in this recipe.

  • Rinshin on March 23, 2022

    Very quick to make for “too tired to cook” days using easy ingredient list. Tasty too for those who enjoy pot likker like us.

  • hirsheys on March 05, 2017

    This dish is addictive. I used kale (the dinosaur kind, I think) that came precut from TJs. It was very easy to make, and has even improved every day. This morning I ate it with a fried egg (the olive oil crispy egg from Small Victories) on top, and loved it even more.

  • meggan on June 16, 2016

    Loved it. We served it on a rice bowl. We had low grade kimchee but it was still good.

  • L.Nightshade on October 05, 2013

    I purchased TJ's kimchi for the first time, and it was quite nice. Perhaps not as spicy as some I had, but perfect for this dish. I didn't have lard, and I didn't have ham, so I cooked chopped bacon, used the bacon in place of ham, and used the drippings in place of lard. This was a wonderful dish with a great balance of spicy, sour, and salty. Even some sweetness in there from our slightly sweet onions. It's definitely a do-again, and I probably will use bacon again.

  • louie734 on September 22, 2013

    Even my bitter-greens-hating husband gobbled up a huge bowl of this. I used an equal amount of mixed greens from our CSA box - kale, collards, swiss chard, beet greens, who knows what else. The ham can be cut way back; I used a large handful of cubes, nowhere near the 10 oz called for. The (store bought but stinky and spicy) kimchi we spooned over each serving, which worked nicely. The flavor combo is really spectacular.

  • Delys77 on September 21, 2013

    Pg. 200 Very interesting flavour combo, and very tasty. I went with Kale and it worked very well. Also used a wet ham which required a saute over high heat but this also worked pretty well as a substitute. On the whole I quite liked this.

  • JoanN on July 03, 2013

    An absolutely brilliant dish. I used store-bought kimchi and served it with the T-Bone Steak with Lemongrass-Habanero Marinade as suggested, but he also recommends that it be served with roast lamb or fried chicken.

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