Ethiopian Collard Greens (Ye'abesha Gomen)

4 tbsp. unsalted butter
1⁄8 tsp. black cardamom seeds
1⁄8 tsp. ground fenugreek
1⁄8  tsp. nigella seeds
1⁄4  cup extra-virgin olive oil
1 large yellow onion, minced
3 cloves garlic, minced
2 Thai chiles, stemmed, seeded, and
   minced
1  1" piece ginger, peeled and minced
1 1⁄2 lbs. collard greens, stemmed
   and cut crosswise into 1⁄4"-wide
   strips
Kosher salt and freshly ground black
   pepper, to taste
White wine vinegar, to taste

Heat butter in a 6-qt. pot over medium heat. Add cardamom, fenugreek, and nigella and cook, stirring often, until fragrant, 1–2 minutes. Increase heat to medium-high and add oil; add onions and cook, stirring often, until
browned, 10 minutes. add garlic, chiles, and ginger and cook, stirring often, until soft and fragrant, 3 minutes. Add collards, 1 1⁄3 cups water, and salt and pepper; cover and bring to a boil. Reduce heat to low and cook,
stirring occasionally, until collards are tender, 50–55 minutes. Stir in vinegar and serve collards hot.

Recipe from Saveur