Killer Collards Recipe

This Killer Collards Recipe elevates humble greens into a culinary masterpiece by braising them in a luxurious, aromatic clarified butter infused with ginger, fenugreek, and warm spices. The slow simmer transforms the fibrous leaves into meltingly tender ribbons that carry a complex, savory heat balanced by a touch of apple cider vinegar. It is a sophisticated, deeply flavorful side dish that will completely redefine your expectations of traditional soul food.

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Killer Collards Ingredients

The Spiced Butter (Niter Kibbeh):

• 8 sticks (2 pounds) Unsalted Butter: The base for clarification.
• Aromatics: 2 cloves garlic (minced), 2 shallots (minced), and a 2-inch piece of ginger (smashed) for deep savoriness.
• Whole Spices: 1 1/2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 1/2 tsp fenugreek, and 1 1/2 tsp ajwain (carom seeds) provide an exotic, nutty complexity.
• Ground Spices: 1 tsp black pepper, 1/2 tsp cinnamon, and 1/2 tsp turmeric for warmth and color.

The Greens:

• 1 cup Spiced Butter: (From the recipe above).
• 2 pounds Collard Greens: Stemmed and chopped into ribbons.
• 1 Onion: Chopped, to build the flavor foundation.
• 2 Thai Bird Chiles: Minced (or 1/2 tsp red pepper flakes) for a sharp, bright heat.
• 1/4 cup Apple Cider Vinegar: Essential acid to cut the richness of the butter.
• 2 tablespoons Brown Sugar: Balances the bitterness of the greens.
• Coarse Kosher Salt: To taste.

How To Make Killer Collards

1. Infuse the Butter: In a saucepan over low heat, melt the 2 pounds of butter. Add the garlic, shallots, ginger, coriander, cumin, fenugreek, ajwain, black pepper, cinnamon, and turmeric. Simmer gently for 30 minutes. Crucial: Do not let the milk solids brown; you want a gentle infusion, not a burnt nutty butter.
2. Clarify and Strain: Skim off any foam or floating seeds from the surface. Let the butter sit off the heat for 10 minutes to allow the milk solids to sink to the bottom. Carefully pour the golden liquid through a cheesecloth-lined sieve into a container, discarding the solids. You will need 1 cup for the greens; refrigerate the rest.
3. Sauté the Base: Melt 1 cup of your homemade Spiced Butter in a large stockpot over medium-high heat. Add the chopped onion and minced Thai bird chiles. Sauté for about 5 minutes until the onion is soft and translucent.
4. Wilt the Greens: Add the chopped collard greens to the pot. Stir in the apple cider vinegar, brown sugar, and a generous pinch of salt. Bring the pot to a simmer.
5. The Long Braise: Reduce the heat to low and cover the pot. Simmer for about 1 1/2 hours. The greens should be dark, silky, and very tender.
6. Serve: Serve hot or warm, ensuring some of the flavorful “pot likker” (the cooking liquid) makes it into the bowl.

Recipe Tips

• What is Spiced Butter? This recipe creates a version of Niter Kibbeh, a spiced clarified butter used in Ethiopian cuisine. It is far more flavorful than regular butter or oil and makes these greens vegetarian-friendly while maintaining richness.
• Finding Ajwain: Ajwain (carom seeds) has a flavor similar to thyme but stronger and peppery. If you cannot find it at an international market, you can substitute with dried thyme, though the flavor profile will shift slightly.
• Cleaning Collards: Collards can be sandy. Wash the leaves thoroughly in a sink full of cold water before chopping.
• Leftover Butter: This recipe yields about 3 cups of spiced butter, but you only need 1 cup for the greens. Use the leftovers to roast potatoes, sear steaks, or scramble eggs for an incredible flavor upgrade.

What To Serve With Killer Collards

• Cornbread: Essential for soaking up the spicy, buttery broth.
• Fried Chicken: The vinegar and heat in the greens cut through the grease of fried foods perfectly.
• Black-Eyed Peas: Complete the traditional “lucky” meal.
• Roasted Pork Shoulder: The richness of the pork pairs well with the bitter greens.

How To Store Killer Collards

• Refrigerate: Store the greens in an airtight container for up to 5 days. Like a good stew, the flavors actually improve after sitting for a day.
• Reheat: Gently warm in a pot on the stove. You may need to add a splash of water if the butter has solidified.
• Freeze: Collards freeze exceptionally well. Store in freezer-safe bags with plenty of the liquid for up to 3 months.

Killer Collards Nutrition Facts

• Calories: 280 kcal
• Fat: 24g
• Carbohydrates: 14g
• Fiber: 6g
• Protein: 4g
• Vitamin K: 300% DV

Nutrition information is estimated per serving, heavily influenced by the butter content.

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