1 # unsalted butter
3 ea black cardamom
2 tsp. ground fenugreek
2 tsp. nigella seeds (Bi-Rite/Sysco or specialty store)
1 cup extra-virgin olive oil
5 large yellow onion, minced
1 head garlic, minced
4 Thai chiles, stemmed, seeded, and
minced
1 medium piece ginger, peeled and minced
9 lbs. collard greens, stemmed
and cut crosswise into 1⁄4"-wide
strips
Kosher salt and freshly ground black
pepper, to taste
White wine vinegar, to taste
Yield: one medium hotel pan
Heat butter in a 6-qt. pot over medium heat. Add cardamom, fenugreek, and nigella and cook, stirring often, until fragrant, 1–2 minutes. Increase heat to medium-high and add oil; add onions and cook, stirring often, until
browned, 10 minutes. add garlic, chiles, and ginger and cook, stirring often, until soft and fragrant, 3 minutes. Add collards, water, and salt and pepper; cover and bring to a boil. Reduce heat to low and cook,
stirring occasionally, until collards are tender, 50–55 minutes. Stir in vinegar and serve collards hot.
