Collards with Lemon Onion Butter Sauce
- 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.