Collard Greens with Fennel and Orange Butter

Name: Collard Greens with Fennel and Orange Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Southern
Ingredients: 3 kilograms collard greens, large stems discarded, leaves cut into 2-inch pieces; 4 mediums fennel bulbs—halved, cored and sliced lengthwise 1/4 inch thick; 946 milliliters fresh orange juice; 2 teaspoons finely grated orange zest; 12 servings Salt and freshly ground pepper; 170 grams 1/2 sticks unsalted butter

Collard Greens with Fennel and Orange Butter might be just the Southern recipe you are searching for. This side dish has 248 calories, 10g of protein, and 13g of fat per serving. This recipe serves 12. This recipe covers 34% of your daily requirements of vitamins and minerals. If you have butter, fennel bulbs—halved, orange juice, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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

Ingredients you will need

Butter

Add the fennel and orange zest and cook over moderately high heat, stirring frequently, until the fennel browns around the edges, about 10 minutes. Reduce the heat to moderately low and cook, stirring occasionally, until evenly browned, about 12 minutes longer.

Ingredients you will need

Orange Zest

Fennel

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

Ingredients you will need

Orange Juice

Stir in the collards in batches, adding more as the leaves wilt. Cook the collards until just tender, about 10 minutes. Season with salt and pepper and serve.

Ingredients you will need

Salt And Pepper

Collard Greens

Ingredients

Servings:

3kilograms

collard greens, large stems discarded, leaves cut into 2-inch pieces 4mediums

fennel bulbs—halved, cored and sliced lengthwise 1/4 inch thick 946milliliters

fresh orange juice 2teaspoons

finely grated orange zest 12servings

Salt and freshly ground pepper 170grams

1/2 sticks unsalted butter

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Gunderloch Estate Riesling Dry. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 15 dollars per bottle.