Tuesday, January 11, 2011

Creamed Collards

I just recently, as in about 2 months ago, started eating collard greens.  Growing up my brother was always a huge fan of them, but I wouldn't touch them with a ten foot pole!  I finally tried them at my grandpa's birthday celebration with a little pepper sauce sprinkled on top (the way my brother fixed his). Yum!  Then came New Years.  This year I wanted to cook our dinner at home, including all the traditional New Year's meal foods.  The only problem was I had never even watched someone cook greens in my entire life!  Off to the web I went and found the perfect recipe on Nourished Kitchen.  Collard greens soaked in heavy cream?!  I almost drooled on the keyboard when I saw the beautiful pictures!  My husband doesn't like greens and I thought that making this recipe may actually get him to try them.  Not only did he, but he had seconds AND I had to cook another round to fill us and our 2 friends up!  Try this, you won't be disappointed!

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Creamed Collards
     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!

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