Browned Butter Collard Greens
Bruce and Eric Bromberg, the authors of Bromberg Bros. Blue Ribbon Cookbook (Clarkson Potter, 2010), invented this recipe for crisp-tender, quick-cooked collards when they ran out of spinach at their restaurant Blue Ribbon and substituted collards instead.
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Credit: Todd Coleman
1 bunch collard greens, cleaned, tough stems
removed, leaves cut into 2" pieces
Kosher salt and freshly ground black pepper,
to taste
Lemon wedges, for serving
1. Working in two batches, heat 2 tbsp. butter in a 12" skillet over high heat and cook, swirling the pan often, until butter begins to bubble and brown, about 3 minutes. Add half the collard greens and let sit undisturbed for 1 minute.
2. Stir greens and continue to cook until slightly wilted, about 1 minute. Season with salt and pepper and transfer collards to a serving dish; repeat with remaining butter and collard greens. Serve with lemon wedges.
SERVES 2 – 4
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