Collard greens are a staple in southern cooking. With thick thick stems and broad, flat leaves, collards need a good braise. They’re dense and bitter when raw, but become milder when cooked. Like ...

While the collards are cooking, in a 12-inch cast-iron skillet or other large oven-safe pan, heat the butter over medium until it foams. Add the onion and garlic and adjust the heat to medium-low.