Brown Butter Collards
Use brown butter instead of pork fat to sautee and season these collards for a New Year's Day tradition, or any day after the first frost, when collards are best.
Equipment
- Large stock pot
Ingredients
- 14 big collard leaves (or ~12 cups of shredded fresh collard greens)
- 4 tablespoons unsalted butter
- ½ large yellow onion diced
- 4 cups vegetable or chicken stock
- 4 cups water (or enough water to just cover greens)
- 4 teaspoons smoked salt
- 1 tablespoon apple cider vinegar
- black pepper to taste
Instructions
- If your collards are still whole, use scissors to remove the tough middle stem. Cut remaining pieces into small, bite sized ribbons. Wash in a large colander to remove any sand, etc. Shake to dry as best you can and set aside.
- Put the butter in a large stock pot over medium heat. Stir occasionally over the next 5-7 minutes as the butter begins to brown. DO NOT walk away here. Once the butter begins to form brown specks, add in the onions.
- Stir to coat the onions and let cook another 5 minutes. Stir occasionally to keep the butter from burning. Add in the collards and stir to coat. Cook for an additional 1 minute.
- Pour in the stock, then the water. Only add as much water as is needed to just cover the top of the greens. Add 3 teaspoons of the smoked salt, and some black pepper.
- Bring to a boil, then simmer on low for 45 minutes, uncovered. Stir occasionally. You can walk away from the stove at this point.
- After 45 minutes, taste for texture. Cook longer if they are too tough for your liking.
- Once done, remove from heat, add apple cider vinegar, plus more salt and pepper to taste.
- Serve immediately.