Ingredients
- Serves 2-4
- 4 Tbsp. butter
- 1 bunch collard greens, cleaned, tough stems removed, leaves cut into 4cm pieces
- Sea salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
BROWN BUTTER and COLLARD GREENS
Method
- Working in two batches, heat 2 tbsp
- butter in a medium-large heavy based fry pan over a 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
- 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
Comments
Thanks to WAIRUNA ORGANICS for providing the collard greens used in the demonstration.
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