| Level: | Easy |
| Total: | 2 hr |
| Active: | 1 hr 10 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 2 hr |
| Active: | 1 hr 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup (8 ounces) Spiced Butter, recipe follows
- 1 onion, chopped
- 2 Thai bird chiles, minced, or 1/2 teaspoon hot red pepper flakes
- 2 pounds collard greens, stemmed and chopped
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- Coarse kosher salt
- 8 sticks (2 pounds) unsalted butter
- 2 cloves garlic, minced
- 2 shallots, minced
- One 2-inch piece ginger, peeled sliced, and smashed
- 1 1/2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 1/2 teaspoons fenugreek
- 1 1/2 teaspoons ajwain
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
Instructions
- Melt the Spiced Butter in a large stockpot over medium-high heat. Add the onion and chiles and saute until the onion has softened, about 5 minutes. Add the collards and stir in the vinegar, brown sugar, and salt to taste and bring to a simmer. Turn the heat down to low, cover, and simmer until the greens are very tender, about 1 1/2 hours. Serve hot or warm.
- Melt the butter in a saucepan over low heat. Add the garlic, shallots, ginger, coriander, cumin, fenugreek, ajwain, black pepper, cinnamon, and turmeric. Simmer very gently for 30 minutes to infuse the flavors. Keep an eye on this; you don’t want the milk solids to brown.
- Skim off all the foam and any floating seeds and let the butter sit for about 10 minutes for the milk solids to settle on the bottom.
- Carefully pour the spiced butter through a sieve lined with a few layers of cheesecloth into a container, leaving the solids behind. Let it cool, then cover and refrigerate. It will keep for months. Yield: 3 cups
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 895 |
| Total Fat | 93 g |
| Saturated Fat | 58 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 244 mg |
| Sodium | 648 mg |
| Serving Size | 1 of 8 servings |
| Calories | 895 |
| Total Fat | 93 g |
| Saturated Fat | 58 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 244 mg |
| Sodium | 648 mg |
Reviews
Didn’t plan far enough in advance, so used 1/4 of the butter straight into the pan, with a 1/4 of all of the special butter seasonings and did NOT strain, and after 10 minutes, started the recipe. My 74 year old aunt said top 2 collards in her life!
Will definitely do it again, and make the special butter with some to save. Would be amazing in rice, over chicken breast, salmon… heaven!
I absolutely love collard greens but I’m a vegetarian it’s very hard to find a good recipe that doesn’t include some sort of ham or bacon
Theses Collards were so good my husband who does eat meat also like them!
definitely will be making again
And sidenote I think I’ll be using that extra Spice butter in other recipes also
Theses Collards were so good my husband who does eat meat also like them!
definitely will be making again
And sidenote I think I’ll be using that extra Spice butter in other recipes also
I made these exactly as written. They are aptly named. I have eaten collards all my life and cooked them many ways over the years, but these are indeed the best tasting collards I’ve ever had! Well worth the effort.
Best recipe all year! Really easy to make, and brings next level flavor! This is my new go to greens recipe. I substituted with Kale, and added a little extra ACV.
Awesome