1 bunch collards, cleaned and leaves stripped from stem 1/4 tsp. cardamom2 Tbsp. butter 1/4 tsp. cinnamon 2 Tbsp. minced green onion 1/8 tsp. nutmeg 1/2 tsp. grated fresh ginger 1/4 tsp. salt, or to taste
Drop collards into a large pot of boiling, salted water. Boil until tender; timing varies but about 15 minutes is normal. Test often. Drain leaves well, then chop fine. Heat 1 tsp. butter in pan; stir in onions and cook on moderately low heat about 3 minutes, until soft. Add spices and salt. Toss for a minute. Add collards and stir 3 minutes, to season and warm thoroughly. Off heat stir in remaining butter, cut in small pieces. Season to taste. Serve warm or room temperature. Serve 2 or 3 as a side dish to a grain or egg dish.
Uncommon Fruits & Vegetables: A Common Sense Guide, Elizabeth Schneider