There’s an old-fashioned charm to the sturdy collard green, whose tough stems and broad leathery leaves spring from garden beds throughout the year. Despite near year-round availability, collards are at their best in the cold months after the first frost, which sweetens the otherwise notoriously bitter green. Here, heavy cream and caramelized onions add luxurious sweetness to counterbalance the collards’ briny undertones.
SERVES 4 TO 6
INGREDIENTS
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 2 bunches collard greens, about 24 ounces, stems removed and leaves coarsely chopped
- 1 cup heavy cream
- ½ teaspoon freshly grated nutmeg
INSTRUCTIONS
- Melt the butter in a cast-iron skillet over medium-high heat. When it froths, decrease the heat to medium, stir in the onion, and fry until fragrant and a bit caramelized at the edges, 6 to 8 minutes.
- Toss the chopped collards into the skillet and cook, stirring until slightly wilted, about 2 minutes.
- Decrease the heat to medium-low, stir in the heavy cream, and simmer for 5 to 6 minutes, until the cream is reduced by half and thickened.
- Sprinkle with the nutmeg and serve.
