the butter in a 6-quart pot over medium heat. Add the cardamom
, fenugreek and nigella seeds and cook, stirring often, 1 to 2 minutes. Increase the heat to medium high, pour in the oil and cook the onions
, stirring often, until browned, about 10 minutes. Add the garlic, chiles and ginger
and cook, stirring often, 3 minutes longer.
Stir in the collard greens, sprinkle with some salt and black pepper and pour in 1 1/3 cups water. Cover and bring to a boil, and then reduce the heat to a simmer
and cook, stirring occasionally, until the collards
are tender, 50 to 55 minutes. Stir in vinegar to taste and serve the collards hot.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.