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Creamed Collard Greens




Source of Recipe


Food Network






List of Ingredients



• 4 pounds collard greens (4 bunches), tough stems and ribs removed
  
• 4 tablespoons unsalted butter
  
• 3 large shallots, minced
  
• 2 large garlic cloves, minced
  
• 2 cups heavy cream
  
• Pinch freshly grated nutmeg
  
• Kosher salt and freshly ground black pepper
  
• 1/4 pound Parmesan, grated
  






Instructions



1. Bring a very large stockpot of water to a boil. Prepare a large bowl of ice water. Add half of the collard greens to the boiling water, a little at a time, and push them down into the water. Let the water return to a boil, then cook until tender, about 10 minutes. Using tongs, transfer the greens to a bowl to reserve. Repeat with the remaining greens. Drain the greens very well and squeeze them dry in a kitchen towel, then finely shred.
   
2. In a very large skillet, melt the butter. Add the shallots and garlic and cook over moderate heat until softened, about 6 minutes.
   
3. Stir in the cream and simmer, stirring occasionally, until reduced by half, about 25 minutes.
   
4. Add the greens to the cream and toss until warmed through, about 3 minutes. Season generously with nutmeg and salt and pepper. Add to serving dish and sprinkle with the Parmesan.
   
   






Final Comments


Yield: 8 to 12 servings