Marcus Samuelsson's Killer Collards
Collard Greens With Spiced Butter
Chef Marcus Samuelsson shares his recipe for his collard greens from his new cookbook, "The Red Rooster Cookbook: The Story of Food and Hustle in Harlem."
"Everyone has a mom or aunty who knows 'the best' way to make collards, so I knew we'd have controversy when I skipped the ham hock or salt pork and made them lush with a lot of spiced butter. I love it! That kind of argument makes for the liveliest dinner table conversation," he writes.
Melt the spiced butter in a large stockpot over medium-high heat.
Add the onion and chiles and sauté, until the onion has softened, about 5 minutes. Add the collards and stir in the vinegar, brown sugar, and salt to taste and bring to a simmer.
Turn the heat down to low, cover, and simmer until the greens are very tender, about 1 and 1/2 hours.
Copyright 2016 by Marcus Samuelsson. Photographs by Bobby Fisher. Houghton Mifflin Harcourt Publishing Company.