• Serves 4

•  2 quarts collard greens, stemmed and chopped
• 1/2 cup water
• 1 pound unsalted butter
• 1 cup yellow onions finely chopped
• 1/4 to 1/3 cup fresh lemon juice
• 2 tablespoons kosher salt

In a large pot with a lid, melt the butter add onions, stir and cook for 30 minutes. Add lemon juice and salt then stir in collards and add water. Bring to a boil, then turn heat down to low and cover for 5 minutes.

Remove cover, stir collards and cook for another 5 minutes. Season to taste with salt.