-
1
To make the spiced butter, place the butter in a small, heavy saucepan and melt it slowly over medium heat.
-
2
Add the remaining ingredients, increase the heat slightly, and bring slowly to a boil.
-
3
Decrease the heat to very low and cook, uncovered, until the milk solids on the bottom are golden and the butter fat on the top is clear, about 45 minutes.
-
4
Remove from the heat and let cool to room temperature.
-
5
Strain through a fine-mesh sieve lined with a double layer of cheesecloth into a small bowl.
-
6
Transfer the clear liquid to a small jar and refrigerate until ready to use.
-
7
To make the sausage, place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended.
-
8
Cook and taste a small sample, then add salt if needed.
-
9
Form into 1-inch balls, place on a plate, cover, and set aside in the refrigerator until ready to use, or for up to overnight.
-
10
To make the rice, heat the butter in a small, heavy saucepan over medium-high heat.
-
11
Add the cashews and cook, stirring, until beginning to turn golden.
-
12
Add the raisins and rice and stir to coat with the butter.
-
13
Add the water and bring to a boil.
-
14
Decrease the heat until the water is barely shuddering.
-
15
Cover the pot, set the timer for 22 minutes, and let the rice cook without lifting the lid.
-
16
When the timer sounds, the water will have been absorbed and the rice will be tender.
-
17
Remove from the heat and set aside to steam dry and finish cooking for 10 to 15 minutes.
-
18
Fluff up the rice with a fork just before serving.
-
19
To prepare the collards, bring a large pot of salted water to boil over high heat.
-
20
Add the collards and parboil until wilted and beginning to soften, about 5 minutes.
-
21
Drain well and set aside.
-
22
To finish the dish, heat the 2 tablespoons spiced butter in a large saute pan over medium-high heat.
-
23
Add the meatballs and saute until browned all around and cooked through, about 15 minutes.
-
24
Add the collards to the pan and continue cooking until they are tender, 6 to 7 minutes.
-
25
Transfer to a serving dish and serve right away, with the rice on the side.
