Creamed Collard Greens

1. 1

   Bring a very large stockpot of water to a boil.

2. 2

   Prepare a large bowl of ice water.

3. 3

   Add half of the collard greens to the boiling water, a little at a time, and push them down into the water.

4. 4

   Let the water return to a boil, then cook until tender, about 10 minutes.

5. 5

   Using tongs, transfer the greens to the ice water.

6. 6

   Repeat with the remaining greens.

7. 7

   Drain the greens very well and squeeze them dry in a kitchen towel, then finely shred.

8. 8

   In a very large skillet, melt the butter.

9. 9

   Add the shallots and garlic and cook over moderate heat until softened, about 6 minutes.

10. 10

    Stir in the cream and simmer, stirring occasionally, until reduced by half, about 25 minutes.

11. 11

    Add the greens to the cream and toss until warmed through, about 3 minutes.

12. 12

    Season generously with nutmeg, salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.