With fall comes vibrant leafy green vegetables, one of my favorites being collard greens. Most recipes call for a long cooking time but this recipe is a quick cook recipe. The greens are softened but still have some texture. They are also still a glorious bright green. The surprise ingredient is mulling spice. I buy mulling spices very year to mull cider or wine. One day I added the mulling spice blend to flavor some butter and the end result is a delicious, aromatic, and toasty brown butter that works great to sauté collard greens. The spicy flavor is balanced by the ricotta cheese which warms into the collard greens. Fabulous to eat and your house will smell like fall!
From by the bay, wishing you warm mulled spice food memories!
Collard Greens with Mulled Cider Spiced Butter and Ricotta Cheese
4 tablespoons unsalted butter
1 tablespoon mulled cider spices
1 bunch collard greens , stripped from ribs and roughly chopped
1/2 cup fresh ricotta cheese
In a medium saute pan over medium heat add the butter and mulling spices. Cook until the butter browns at the edges, about 3 minutes. Let the butter and spices rest a minute. Pour the contents of the pan through a fine-mesh sieve, pressing on the solids to remove all of the butter. Discard the spices. Heat the same sauté pan. When hot, add the spiced butter and collard greens with 1/2 teaspoon sea salt and the ground pepper, stirring to coat the greens with the butter. Cook over high heat, stirring often, until tender, about 3 minutes. Transfer the greens to a shallow platter and then add dollops of fresh ricotta and serve immediately