Collard Greens with Fennel and Orange Butter

1. 1

   Melt the butter in a large enameled cast-iron casserole.

2. 2

   Add the fennel and orange zest and cook over moderately high heat, stirring frequently, until the fennel browns around the edges, about 10 minutes.

3. 3

   Reduce the heat to moderately low and cook, stirring occasionally, until evenly browned, about 12 minutes longer.

4. 4

   Add the orange juice and boil over high heat until reduced by one-third, about 8 minutes.

5. 5

   Stir in the collards in batches, adding more as the leaves wilt.

6. 6

   Cook the collards until just tender, about 10 minutes.

7. 7

   Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.