Braised Collard Greens

Any dark greens are a good source of vitamins and minerals, but they can be bitter, tough and a pain to work with. This is one way to solve all three problems. This side dish yields about 4 servings. The flavor can be pretty intense, so these are best served over rice.

2 bunches Collard Greens
2 cloves Garlic, Minced
1 tsp Dried Red Chili Flakes
3 Tbsp Unsalted Butter
Salt

Bring 3 quarts of water to a boil in a large soup pot. Meanwhile, remove the entire stem from each Collard Green leaf (it generally ends toward the top of the leaf. Tear the leaves in half as you go. Be sure to look for critters as greens are popular with caterpillars and various bugs. Wash the trimmed leaved thouroughly. Once the water is boiling, add the leaves along with a Tbsp of salt. Keep the greens at a rolling boil for 10 minutes. Remove 1 cup of the cooking liquid and drain the greens in a collander.

In the same pot, mealt the butter over medium heat. Allow the butter to froth and then begin to turn brown. When the butter is fragrant and chesnut colores, add the garlic and chili flakes. Reduce the heat to mediium low and fry the aromatics for a few minutes. Raise heat back to medium and add the greens, reserved cooking liquid and 1/2 tsp of salt. Simmer the greens covered for 30 minutes. Check back a few times to stir. Taste for salt

The Enlightened Palate

Braised Collard Greens