Slightly changed from the original recipe found at Nourished Kitchen
* 2 Tbsp Butter
* 1/2 yellow onion, diced
* 1 bunch collard greens
* 1 cup heavy cream
Wash collards and remove stems. Tear or chop the leaves into small sizes. Melt the butter in a skillet over medium to medium/high heat. Add the onions and cook until slightly caramelized. Toss the collards into the pan, adding as much as you can at a time, letting that slightly wilt, then repeat until all of the collards have been added. Cook until the collards are well wilted, about 4-5 minutes, stirring occasionally. Pour in the heavy cream and simmer about 6 minutes until the cream is largely reduced. Serve hot and sprinkle a little salt on top!
The main difference in my recipe is the amount of collards used. One bunch, to me, seemed like plenty for the one cup of heavy cream. Maybe that's just the Southern Girl in me! I also increased the cooking time. This could be because the author from Nourished Kitchen is in the Mountains and I am below sea level. Adjust this recipe to your own taste. I don't think you could really go wrong!