Snack Like A Southerner: Creamed Collard Greens

Creamed Collard Greens

3 pounds collard greens, stems trimmed and leaves chopped 
2 teaspoons salt, divided 
1/4 cup (1/2 stick) butter 
1 large onion, chopped 
2 garlic cloves, minced 
1 cup heavy cream 
1/2 teaspoon black pepper

Step One: "In a soup pot or Dutch oven, bring 2 quarts water and 1 teaspoon salt to a boil over high heat."

Step Two: "Add collard greens, and cook 20 minutes, stirring occasionally. Drain, then run under cold water for 1 to 2 minutes. Place on paper towels and lightly pat dry; set aside."

Step Three: "In a large skillet, melt butter over medium heat. Stir in onion and garlic, and cook 5 minutes, or until tender."

Step Four: "Add cream, remaining salt, and pepper, and simmer 3 to 5 minutes, or until slightly thickened. Stir in greens and continue cooking until heated through."

Thanks, Mr. Food!


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