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.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Side Dish
Cuisine: American
Keyword: collards, cream, green onions
Servings: 6servings
Calories: 281kcal
Author: Jenny McGruther
Ingredients
3bunchescollard greens(trimmed of tough stems and sliced ½-inch thick
2tablespoonssalted butter
½teaspoonfine sea salt(plus additional for blanching the 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.