Delicious collard greens cooked in brown butter - your family will swear you have meat in them!
Adapted from Deborah Madison's Vegetarian Cooking for Everyone
Start bringing a medium pot of water to a boil.
Make your brown butter. Melt the half stick of butter on low heat in a light colored pot (so you can discern the colors of the finished product). Continue to cook the butter for about 20 minutes on simmer. Do not skim fats from the top; they should eventually sink to the bottom. You are looking for a brown (not golden) clear liquid on the top, burnt looking milk solids on the bottom, and a nutty aroma. Pour off the liquid into a bowl (strain if needed) and discard the solids.
While your butter is cooking, wash the collards and remove the tough center ribs while cutting the leaves in half vertically. Stack several halves together at a time and cut across the leaves to make 1 inch ribbons.
Add the collards and a dash of salt to the pot of boiling water. Parboil them (uncovered) on a simmer for about 5 minutes, until they begin to soften. Rinse in cool water and drain; set aside.
Heat half of the brown butter in a skillet over medium heat. Add the onions and jalapenos and cook until the onions begin to soften. Add garlic and stir for 1 minute. Add the parboiled greens and the teaspoon of salt.
Cook the greens, stirring often for about 10 minutes or until they are as soft as you like. Add more brown butter as needed for moisture and flavor. Adjust seasoning for salt and pepper.