Yield:
6 servings (serving size: about 1/2 cup)

Darina Allen uses a heritage variety of kale called "cut and come" that isn't available in the States, so she suggests collard greens as a good substitute.

How to Make It

Bring 12 cups water to a boil in a large Dutch oven. Add greens and 1 teaspoon salt. Reduce heat, and simmer 25 minutes or until greens are tender; drain. Combine greens, remaining 1/4 teaspoon salt, butter, and pepper in a large bowl, stirring until butter melts.

Ratings & Reviews

GayleR's Review

5reeves
May 27, 2013
Very bland.

5reeves's Review

GayleR
January 14, 2011
Easy and delicious way to make collards! I keep returning to this recipe.