Braised Collard Greens

Ingredients
Big ol’ bunch of collards*, leaves torn from tough center ribs and washed
1/4 cup butter
1 onion, chopped
3 cloves garlic, sliced
1 t. crushed red pepper
Salt (preferably smoked)** to taste
Vinegar*** to taste

Directions
Cook the collards in a large pot of boiling salted water for about ten minutes. Before they’re cooked, the collards will probably fill two large mixing bowls, but they cook down to at least a quarter of their volume once they’re boiled. Remove the collards from the boiling water and set them aside. Reserve at least 1/2 cup of the boiling water (“potlikker”). When the collards have cooled off a bit, chop them coarsely.

While the collards are boiling, brown the butter. Heat it over medium in a large skillet and let it cook a little longer than usual. All the milk solids and the butter should be brown, and the butter will have a nutty aroma. It’s hot enough when a piece of onion in the fat sizzles. When the butter is browned and hot, add the onion, garlic, and crushed red pepper, and cook until the onion is soft. Add the greens, the potlikker (or plain water), and salt to the skillet. Cook for at least half an hour, preferably longer. The collards should be a dull green, not bright. Add a little vinegar. I usually start with about 1 teaspoon. Taste for salt and vinegar. Add as necessary until delicious. Serve hot.

* I sometimes describe the amount as about the size of a big baby.
** I get smoked salt from a natural food or kitchen store. It’s good for the umami flavor that people use bacon, ham, or other pork products for. Seward has 2 kinds in bulk currently!
*** I usually use apple cider. Most other kinds work fine.