Collards braised with herb butter
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 895, total fat 93 G., saturated fats 58 G., proteins 6 G., carbohydrates 16 G., fiber 6 G., cholesterol 244 mg, sodium 648 mg, sugar 5 G.
Calories 895, total fat 93 G., saturated fats 58 G., proteins 6 G., carbohydrates 16 G., fiber 6 G., cholesterol 244 mg, sodium 648 mg, sugar 5 G.
Hearty kale is braised in a savory butter with chili peppers, onions, apple cider vinegar, and a touch of brown sugar, infusing it with a gamut of flavors—sharp, tart, and caramelized—that make this simple green a stunning holiday side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Kale
- 1 cup (220 g) spiced butter, recipe below
- 1 onion, finely chopped
- 2 Thai chili peppers, finely chopped, or 1/2 teaspoon hot red pepper flakes (optional)
- 900 g kale, stems removed, leaves chopped
- 1/4 cup apple cider vinegar
- 2 tbsp. l. brown sugar
- Coarse salt
Spiced butter
- 900 g unsalted butter
- 2 cloves garlic, crushed
- 2 shallots, chopped
- Ginger root 5 cm, peeled, sliced and crushed
- 1.5 tbsp coriander seeds
- 1 tbsp. cumin seeds
- 1.5 tsp. fenugreek
- 1.5 tsp ajwain
- 1 teaspoon freshly ground black pepper
- 0.5 tsp ground cinnamon
- 0.5 tsp ground turmeric
We recommend
Recipes with similar ingredients: leafy cabbage, onions, garlic, ginger root, fenugreek, cinnamon, turmeric
Cooking the dish according to the recipe:
- In a large saucepan, melt the herb butter (see below) over medium-high heat. Add the onion and chili, if using, and cook until the onion is soft, about 5 minutes. Add the kale, toss with the vinegar, brown sugar, and 1/4 teaspoon salt, and bring to a boil. Reduce the heat to low, cover, and simmer until the greens are very tender, about 1 1/2 hours. Serve the kale hot.
Spiced butter
Melt the butter in a saucepan over low heat. Add the garlic, shallot, ginger, coriander, cumin, fenugreek, ajwain, black pepper, cinnamon, and turmeric. Cook over very low heat for 30 minutes to allow the flavors to develop. The butter should not darken. Skim off any foam and floating seeds and let the butter sit for about 10 minutes to allow the sediment to settle to the bottom. Carefully strain the spiced butter through a sieve lined with several layers of cheesecloth into a container. Let it cool, then cover and refrigerate. The spiced butter can be stored for several months.
Exit: 3 tbsp.- Note
Collard greens have large, smooth leaves, while kale has curly leaves. These greens are used as a side dish for winter holidays, often stewed, smoked, or spiced to add flavor.
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