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. Todd Coleman

The fried chicken at Blue Ribbon, a restaurant in New York City, boasts extra-crunchy skin thanks to a matzo meal crust; the chefs there serve it with bright collard greens quick-sauteed in browned butter. SAVEUR’s executive food editor, Todd Coleman, profiled this dish in our April 2010 issue (see “Prize Chicken“).

Yield: serves 4


  • Canola oil, for frying
  • 12 tsp. hot paprika
  • 18 tsp. each cayenne pepper, dried basil, dried parsley, garlic powder, and onion powder
  • 4 egg whites, beaten
  • 12 cup flour
  • 12 cup matzo meal
  • 14 tsp. baking powder
  • 1 (3-lb.) chicken, cut into 8 pieces
  • Kosher salt and freshly ground black pepper, to taste
  • Honey, for dipping


  1. Pour oil to a depth of 2″ in a 5-qt. Dutch oven. Heat over medium-high heat until a deep-fry thermometer reads 375°.
  2. Combine paprika, cayenne, basil, parsley, and garlic and onion powders in a bowl; set aside. Put egg whites into a bowl. Combine flour, matzo, and baking powder in another bowl.
  3. Working with one piece at a time, dip chicken in egg whites and press into matzo to coat. Shake off excess; transfer chicken to a rack set inside a baking sheet. Working in 2 batches, fry chicken until crispy and cooked through, 10-12 minutes. Transfer chicken to paper towels and season with salt, pepper, and the reserved paprika mixture. Serve with honey, if you’d like.

Note: To make this recipe Kosher for Passover, substitute 1/2 cup fine-ground matzo meal for the flour.