Eating From the Ground Up

butter braised collards with fire cider

by

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I’m packing up today to to leave for a week, alone. The  kind couple who owns Spruceton Inn in the Catskills do this pretty extraordinary thing where they give residencies to writers and artists during their slow season. I applied on a whim, and even when it became a reality it seemed so far away. But now I’m leaving today, and then it’s just me and a project I haven’t started and a room on my own. I feel excited–more excited than daunted, which I think is a good sign. But I also feel a little more strongly than usual that that I need to take special care of the words I put out there. When I think about writing, that’s always what I end up with, that if there’s a page there and I’m going fill it up it better be worth its space (see exhibit A). So before I go, I’d love to do a few things here. First, to talk about one of the businesses that helps to keep this site up and running, second, to give some of their good stuff away, and third, to leave you with something that I hope can be useful, that is–let’s talk about what happens when we braise certain greens with butter.

We’ll start with the butter. In general if you hand me a vegetable, I’m going to steam it. I’m a big believer in the steamer pot (that’s a shorter pot with holes that fits into a larger pot) as opposed to those funny collapsable things that are THE MOST FUN thing in the kitchen drawer for toddlers to play with, but even in a pinch I’ll lazy steam with an inch of water and a covered pot. This is the vegetable cooking method I was raised on, and, picky kid that I was, I probably wouldn’t have grown about 5 feet without my daily dose of steamed broccoli. I’ll steam anything except cauliflower, as cauliflower was put on this earth to be roasted.
An yes, that brings us to roasting, the hip method of the moment way to cook all vegetables. Like most hip food trends ( kimchi, good chocolate, cronuts), it got that way from being delicious, and I fully support roasting.
But then there’s braising, which, in the case of vegetables, involves a bit more water and time than lazy steaming. This all started when Alice Waters (or the army of Californians who make up Alice Waters) told me to braise cabbage in water with a big nob of butter. I think it’s called buttered cabbage in her book, and I’d choose it over most foods. Even if you’re not a cabbage lover, buttered cabbage will turn you.
This method–the hearty green, the inch or two of water, the big knob of butter–it lubricates the very fiber of the green so that it becomes plump and buttery through and through. I’ve come to do this with cabbage whenever I have the chance, but also with broccoli raab and most recently, collards. Lately I’ve been loving the final addition of Fire Cider, a magical spicy concoction which I usually just drink straight (a shot every day, plus extra if I’m not feeling my best), but is so so good with butter and collards. This Fire Cider  is made by my friends who, since the last time we spoke of them, have gained full organic certification and have continued to stretch their reach farther across the country, spreading wellness and deliciousness as they go. I feel very proud to have them here in this little county, and especially there in my sidebar.
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If you don’t have any Fire Cider, let’s try to remedy that (see giveaway below- hooray!). But if you want to make these greens right now,  a fitting substitute in this recipe would be some apple cider vinegar just there at the end, maybe with a little extra garlic and something spicy.
Have a great week, friends. I’ll be back soon, and then maybe it will be spring. In the mean time, I’ve got a gorgeous gift bag from Shire City Herbals Fire Cider. It’s got a great big bottle (trust me, you’ll go through it fast), and a few more exciting goodies. To enter, just say hello. I’ll choose the winner at the end of the day on March 23.
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Butter Braised Collards with Fire Cider
2 tablespoons butter
1 large bunch collard greens
3/4 cup water
2 garlic cloves, peeled and finely chopped
Olive oil
Salt
2 to 3 tablespoons Fire Cider
1. First, prepare the collards: Cut the stem out of each leaf, and roughly chop the stems. Then cut the collard leaves into thin ribbons.
2. Melt the butter in a large skillet or saucepan over medium heat. Add the chopped stems and 1/2 cup of the water and bring to a low boil. Cover the pan, reduce the heat to medium low, and cook until the stems are tender, about 10 minutes.
3. Add the collard leaves to the pot along with the remaining 1/4 cup water. Cover, and cook, stirring occasionally, for an additional 10 minutes. Remove the lid, raise the heat to medium high, and add the garlic, stirring to combine and toss the greens in the buttery liquid for about 30 seconds. Remove the pan from heat. Drizzle with olive oil, sprinkle with salt, and toss with 2 tablespoons of Fire Cider. Taste, and add an additional tablespoon of Fire Cider if you like.

 

Comments

  5. Hello! On your recommendation, I bought a bottle of fire cider (gosh, nearly a year ago I think!) and it was fantastic. We drank it in shots, cooked with it, and even made fire ciders cocktails with the dregs of the bottle. We drained that bottle quickly and thank you for reminding me that it’s time to buy (or win!) more.
    Have a wonderful time away!

  6. oh, hello! I love Fire Cider. I bought some and then tried to make my own. It wasn’t as good. I’ll try again someday but would love some from Western Massachusetts!

  7. Hi there!
    I tried making my own version of fire cider a year or more ago, but I couldn’t find any horseradish at the time and the result seemed to lack some crucial bit of oomph. I’ll have to try the real thing at some point, one way or another 🙂
    I wish you all the best for your writing retreat, and here’s to the hope that spring will come soon-I saw a green shoot on Thursday and it was the most exciting thing that happened to me all week!

  9. I am on face book with my name plus” Aw Shucks Goat Farm”…A place of Magical Zen and The Vermont Animal Whisperer
    I have tried several of your suggestions , you can teach an ole lady new tricks. Thank you for your kindness in educating and sharing your beautiful thoughts about food

  11. When you said you would be in the Catskills I thought “Oooh! Yay!! Right in my backyard!!” Although I live PA, I am just a hop, skip and a jump from the Catskills region of NY. However! Upon further research (utilizing my google maps) I realized you were going to be a few hops, a couple skips and pretty big jump (3 hours…) away. Maybe next time you will inch a wee bit closer to the border??

  13. Just yesterday I decided it was time for a good sized pot of collard greens with that vinegary edge to help me incline towards spring, shifting away from the squashes and root veggies that have gotten me through the freezing winter we’ve had. I have never known about butter braising but will try it next time I make collards, which given their success in my home already will likely be very soon! Thanks for this new recipe!

  16. I’ve not had the chance to try Fire Cider, but it sounds like my kind of thing–I’m a great fan of vinegar to begin with, but add “fire”… YES please. Enjoy your week-long writing retreat. I’ll be looking forward to reading the results. Perhaps in book form?

  23. Hello! I love your first book and am eagerly awaiting the next! Would love to get my hands on some of this Fire Cider, it sounds amazing! Thanks for all you write, on paper and online 🙂

  25. Fire Cider would be a lovely gift for my birthday (March 23!)–although I’d probably gift it to my dad (in part…I’d love to try some too). Dad went on a vinegar and water cures-whatever-ails-you kick when I was a kid; I remember trying to swallow a glass of the stuff to fight off sickness. Fire Cider, though, sounds like a delight with a kick!

  26. Hello! I could really use some Fire Cider right about now since I’m fighting off winter’s last germs. Blah.
    PS – We’re both Johnnies! I think we even probably have a bunch of mutual friends!

  27. Hello! I’ve been meaning to try out making fire cider at home, but have not yet given it a try. So this sounds perfect! Thanks for the giveaway opportunity!

  28. hello there, once in Joey’s dad’s kitchen, before I think Dave and I were married, some random Rasta guy made cabbage I have longed for ever since. I think it must have been braised. I want to try the cider! Enjoy your writing leave 🙂

  29. Alana – hello! Hope you have a wonderful and productive time away! I love Fire Cider! My bottle needs replenishing. 🙂
    Alu

  32. I love Fire Cider! I never thought about cooking with it, what a great idea. I am living abroad with my family right now and don’t know where to find it here in Spain, so I am entering in hopes that my mom could forward it to me if we won. Thanks for the chance! And how beautiful a dedicated week of writing sounds!

  34. oh, lovely!
    I was taught to make greens by a Southern cook who would add a splash of vinegar at the end – from a gallon jug of white vinegar in which she had marinated hot red peppers for a few months. She called it “pepper oil.” So, so, so good. I still try to mimic that flavor when I cook greens the Southern way.
    Can’t wait to try that butter braising method – sounds so good.

  35. Hello! I would love to try the Fire Cider, and we will definitely be trying the collards recipe – I’m always looking for new ways to include more greens in our meals.

  36. I’m always looking for new tasty ways to prepare vegetables. The cabbage sounds really good. Hope your residency is great, it sounds very exciting!

  37. Our CSA should start up in the next few weeks and we always get collard greens. Since last year was the first year I ever made them, I’m still learning new ways. Will have to try this! Thanks for listing a substitute in case I don’t win the fire cider!

  40. Hello!!!!
    I have been checking our local farm stand repeatedly for Fire Cider, as they have a sign and a space for it. But they haven’t had it. I think maybe they don’t supply it in the winter? (It’s unstaffed, so I can’t ask.)
    I drink cider vinegar as a non-medicine way to treat GERD, and really want to try Fire Cider. Plus, those Collards!

  42. Hi there,
    I just read through your book and am so excited to try making more things at home! Thanks for the inspiration!

  43. Your retreat sounds refreshing, fun and productive. I did not know what Fire Cider was and of course Googled and went from blog to blog, recipe to recipe. Sounds like a concoction I would “force” on the household for any illness. And buttered greens, oh divine! Thank you!

  45. I enjoy your site. A delight hearing about events and seasons on the other side of the US. Haven’t seen Fire Cider around here yet. So I don’t know what I’m missing, but I’d love to find out. And another great greens dish is always a treat.

  55. HI! i love, love, love collards and my hubby loves spicy, so this sounds like a great combination! Would love to try Fire Cider!
    And…Happy St. Patrick’s Day!

  56. Alana, I’ve actually started using this method with onions–when the braising water has softened them, I add a bit more butter or olive oil(or both) and finish sautéing until they’re all golden sweet. This seems to shorten the process and helps to avoid over-done edges.

  60. Braising with butter sounds great. I usually do olive or coconut oil, but you’ve convinced me to try butter, not that we need much convincing to add butter to anything in this house 🙂
    I’d love to try fire cider! Thanks for the giveaway, and have a wonderful writing retreat!

  64. Yum! I am also a big steamer (except asparagus–always roasted), but listening to the Cook’s Illustrated folks talk about roasted broccoli on their NPR interview got my mind whirring. I think the trick is using more fat than I want to 😉

  66. This dish sounds heavenly. Looking forward to trying it (with any luck, with fire cider- it sounds kind of insane and that makes me want to drink it so badly)!

  67. I’ve cooked green cabbage with onions in butter and water for years and never thought of trying collards or other greens. I’ll give it a shot now that the farmers markets will be producing fresh greens.

  71. Hello! Have a wonderful writing week. What a gift! I hope it is productive and restorative. And don’t feel guilty about naps and walks!

  74. Hello there old friend!
    I’d love to catch up some time, but for now….I’ll throw my hat into the Fire Cider ring.
    Randy

  75. Glad to hear you had a good time at your writers retreat. I love those. Gives me time to empty out all the creative and inspiring ideas and gets them on to paper. Just stopping by to say hi!

  80. Hi, happy spring even if it feels decidedly like winter. Hope you had an amazing week at Spruceton Inn (pretty amazing offer they have writers!)
    I haven’t tried Fire Cider yet.

  82. Yum!
    This sounds so tasty Alana, I am going to try it as soon as I get my hands on some collards
    Love to you and yours!
    xo

  86. I enjoy reading your blog, and have your book. I made and bottled Amaretto for several neighbors for Christmas gifts, and make your salsa often. I also like your recipe for roasted tomatoes.

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