Korean Fried Chicken and Kimchi Collard Greens with Bacon

This recipe – from Anthony Bourdain’s cookbook – hits both of my current culinary obsessions: Korean food and fried chicken. For my veggie, I did some collard greens in some of the leftover Heirloom Market Kimchi slaw sauce. I decided to add some bacon, because… Well, collards need some kind of pork in them – right?

There was supposed to be waffles… I decided that the perfect side dish would be to do a Buchujeon pancake, but to cook it in the waffle iron – but it just didn’t work. I’ll have to go back to R&D on that one…

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I went with a bottle of Éponyme – a wild ale conditioned on toasted Maple wood with a small amount of Maple syrup – from De Garde.

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