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.
- 4 tbsp. unsalted butter
- 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