Northern Fried Chicken

Browned Butter Collard Greens

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").

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