Collard greens, meet kimchi. You’re both in the cabbage family, but you’re from very different worlds—collards are a mainstay of southern American cooking while spicy kimchi is an everyday feature on Korean tables.

Together, these two superfoods are extraordinarily nutritious. Collard greens contain cancer-fighting (and brain-building) sulphur compounds, plus fiber, calcium, iron, vitamin A and vitamin C. Kimchi, often made from Napa cabbage, has similar nutritional benefits—plus the added power of fermentation. The pickling process that creates kimchi gives rise to probiotics—healthy microorganisms that help our digestive system work better and support immunity. (To learn more, see Bottom Line’s Kimchi, Sauerkraut and Other ‘New’ Superfoods.)

The idea of combining these superfoods in one dish was inspired by Top Chef Edward Lee, who is of Korean origin and runs the award-winning restaurant 610 Magnolia in Louisville, Kentucky. In his Appalachian home, tasting vinegary, salty braised collards reminded him that the two intensely flavored dishes have much in common. One of his signature dishes is braised collards and kimchi seasoned with country ham and onions.

The collard and kimchi slaw recipe below is a quick-and-easy vegetarian side dish. You can buy jarred kimchi in many supermarkets, and it’s also widely available online. Collard greens have a milder taste than kale, but they have sturdier leaves. By slicing them thinly, and mixing with kimchi, they are delicious raw.

This dish is a perfect match for barbecued meats—either Southern or Korean!

Collard and Kimchi Slaw

Makes 3 cups

1 bunch fresh collard greens

1 cup drained kimchi, large pieces chopped

2 Tablespoons unseasoned rice vinegar

1 Tablespoon canola oil

1 teaspoon sesame oil

⅓ cup chopped roasted, unsalted almonds

Trim stems from collard greens. Stack leaves, roll up tightly, and cut the roll tightly into thin slices. Place in a large bowl, and toss with kimchi. Sprinkle with rice vinegar and oils. Toss well. Add almonds just before serving.