Collards braised with herb butter

Ingredients:

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

Preparation:

1. 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.

2. 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.
3. 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.