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1
Preheat the oven to 375 degrees F, and arrange racks in the middle.
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2
Bring a large pot of salted water to a boil.
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3
Remove the stems and center ribs from the collard greens.
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4
Stack about six leaves on top of each other, roll into a cigar shape, and slice into thin ribbons.
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5
Add the collard greens by handfuls to the boiling water, and cook until tender, about 15 minutes.
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6
Drain well in a colander.
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7
Melt the butter in a large skillet until it foams.
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8
Once its foaming, toss in the shallot and garlic and cook over moderate heat until they have softened, about 6 minutes.
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9
Stir in the cream, and simmer, stirring occasionally, until reduced by half, about 15 minutes.
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10
Add the greens to the cream, and toss until warmed through, about 3 minutes.
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11
Stir in the Parmesan cheese, and add salt and pepper to taste.
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12
Keep warm.
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13
While the cream is reducing, mix the olive oil, red-pepper flakes, salt, and pepper in a small ramekin.
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14
Brush the bread slices on both sides with the olive oil.
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15
Place the bread on two sheet trays, and toast until golden and crisp, about 15 minutes.
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16
Set aside.
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17
Place the toasted bread on a platter, and top with spoonfuls of the creamed collards.
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18
Serve hot or at room temperature.
