Serenbe Style and Soul

with Marie Nygren



December 2015



Collards with Lemon Onion Butter Sauce

Written by , Posted in Recipes

  • 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.

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