Creamed Collard Greens Recipe
Creamed collard greens, in all their old-fashioned charm, soothe a worn soul. The greens' briny undertones pair nicely with the rich, sweetness of fresh cream and tender onions.
Servings: 6 servings
Calories: 281kcal
Ingredients
- 3 bunches collard greens (trimmed of tough stems and sliced ½-inch thick
- 2 tablespoons salted butter
- ½ teaspoon fine sea salt (plus additional for blanching the greens)
- 1 large yellow onion (sliced thin)
- ½ cup chicken broth
- 1 ½ cups heavy cream
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground black pepper
Instructions
Blanch the collard greens.
- Bring a large pot of water to a boil over high heat, and season with salt as you like it. When the water is at a rolling boil, drop in the collard greens and cook them in the hot water for about 2 to 3 minutes or until bright green, then immediately strain them into a colander and rinse them with cold water. Set aside while you prepare the onions and cream.
Prepare the onions and cream.
- Melt the butter in a wide skillet over medium heat. When the butter foams, toss in the sliced onion and sprinkle them with salt. Cook the onion, stirring occasionally, for 2 to 3 minutes, and then stir in the chicken broth. Continue cooking until the chicken broth is almost gone, and the onions are tender and soft - about 6 more minutes.
- Pour in the cream, and simmer, until reduced by half. Stir in the nutmeg and black pepper, and then fold in the collards. Turn down the heat to medium-low, and continue cooking until collards are warmed through. Serve hot.
Nutrition
Calories: 281kcal | Carbohydrates: 9g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 532mg | Potassium: 301mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5760IU | Vitamin C: 37mg | Calcium: 268mg | Iron: 1mg
