Brining fish is not a new technique...just an underutilized one. Most recipes call for curing the fish to reduce moisture content. Brining not only raises the moisture content but provides flavor in a less time-consuming manner. While both techniques are great, I think brining is the way to go for this recipe. In this recipe, the cooked collard greens get finely chopped and folded into the waffle batter for a savory surprise.
It may seem strange to require butter to be at room temperature before melting it, but it’s an important step. Cold butter melts differently—some of the butter may start to brown before the rest of it is completely melted—and that browning can impact the flavor of the final dish. Bringing the butter to room temperature before you melt it helps it melt consistently.
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