Nothing is as good as a down home Southern cooked meal! Try your hand at this recipe from Katie Tillman of Friends Farms & Catering.
Butter Braised Greens (vegetarian)
(You can use collards, kale, mustard, dandelion greens or a mix)
For this recipe, let’s use one bunch of collards and one bunch of Kale
1 bunch collards
1 bunch Kale
1 stick butter
Salt, pepper and garlic (we use fresh, granulated will do)
Water as needed
Wash greens well and remove any woody or large stems. Chop the greens in thin strips and put in a pot. With 1 stick of butter, salt, pepper and garlic to taste. Turn on burner and sweat greens, add 1-2 cups of water and turn down to a low simmer. Stir greens occasionally, add water as necessary. You want plenty of water, but not swimming. Cook till tender and continue to taste and season during the cooking process.
Note the collards will take longer to cook, so make sure you taste both. If you want to spice this up, peel, chunk and roast some beets in olive oil and herbs till tender and fold into the greens before service.