Did you know that collard greens were among our last crops of the 2016 season? These hardy greens can survive cold temperatures, and we harvested ours right into December. Not only do we love their long growing season and versatility, but we also love the health benefits of collards – they’re high in dietary fiber and vitamins B9, C, A, and K. So this month, to ward against winter colds, we’re giving creamed collards a try!
Creamed Collard Greens
Adapted from Nourished Kitchen
- 2 tbsp of butter
- 1 large yellow onion, peeled and thinly sliced
- 2 bunches of collard greens, stems removed and leaves chopped into ribbons
- 1 cup of heavy cream
- Salt and nutmeg, to taste
Melt butter in a skillet on moderate heat until it froths, then toss in the sliced yellow onion, frying in melted butter until caramelized on the edges. Add chopped collard greens to the skillet and stir until slightly wilted, about two minutes. Reduce heat to medium-low and stir in the cup of heavy cream. Simmer for five to six minutes, until the cream is largely reduced. Season with nutmeg and salt to taste, and serve hot.