Collards and Kimchi

From Smoke and Pickles: Recipes and Stories from a New Southern Kitchen

Cookbook

Author(s): Edward Lee

Page 200

Course: Sides

Photo by southerncooker

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southerncooker

Reviews

1 reviews, average rating 5.0 / 5

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southerncooker

12 years ago

★ ★ ★ ★ ★ 5/5

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I got rave reviews from my family on this one. We all love Kimchi except for my son in law. I used store bought spicy kimchi and bacon fat instead of lard since I was out of lard. Loved the country ham in this one and the onions. All the components made for a delicious broth which we proceeded to drink after our collards and kimchi were devoured. Daughter and hubby said I could make again anytime.

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