Creamed Collard Greens
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This is an interpretation of French creamed spinach. The collards add a pleasant bitterness to this lush side dish, but it's important to shred them finely before you simmer them in the cream or they'll never get tender.
INGREDIENTS
8 pounds collard greens, 8 bunches, tough stems and ribs removed
1 stick unsalted butter
6 large shallots, minced
4 large cloves garlic, minced
1 quart heavy cream
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepperBring 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 the ice water. Repeat with the remaining greens. Drain the greens very well and squeeze them dry with a kitchen towel, then finely shred.
In a very large skillet, melt the butter. Add the shallots and garlic and cook over moderate heat until softened, about 6 minutes. Stir in the cream and simmer, stirring occasionally, until reduced by half, about 25 minutes. Add the greens to the cream and toss until warmed through, about 3 minutes. Season generously with nutmeg, salt, and pepper and serve.
Makes 10 servings
NOTE - The creamed greens can be refrigerated overnight.