- Prep Time : 5 min
- Cook Time : 10 min
- Ready Time : 15 min
- 2 tablespoons butter
- 1 large yellow onion, peeled and sliced thin
- 2 bunches collard greens, stems removed, trimmed and chopped
- 1 cup heavy cream
- freshly grated nutmeg, to taste
- unrefined sea salt, to taste
Creamed collard greens, in all their old-fashioned charm, soothe a worn soul. The greens briney undertones pair nicely with the rich, sweetness of fresh cream and caramelized onions. Bring a bottle of fermented chili sauce to the table which adds a punch of heat to an otherwise calm and mild dish.
Melt butter in a skillet over a moderately high flame until it froths, then toss in sliced yellow onion, frying in melted butter until fragrant and a bit caramelized around the edges.
Add chopped collard greens to the skillet, stirring until slightly wilted, about two minutes.
Reduce the heat to medium-low, stir in one cup heavy cream and simmer for about five to six minutes, until the cream is largely reduced.
Season with freshly grated nutmeg and unrefined sea salt as it suits you and serve hot.
Source: Nourished Kitchen