The Neelys’ Creamed Collard Greens

4 pounds collard greens (4 bunches), tough stems and ribs removed
4 tablespoons unsalted butter
3 large shallots, minced
2 large garlic cloves, minced
2 cups heavy cream
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/4 pound Parmesan, grated

Bring a very large stockpot of water to a boil. Prepare a large bowl of ice water. Add half of the collard greens to the boiling water, a little at a time, and push them down into the water. Let the water return to a boil, then cook until tender, about 10 minutes. Using tongs, transfer the greens to a bowl to reserve. Repeat with the remaining greens. Drain the greens very well and squeeze them dry in a kitchen towel, then finely shred.

In a very large skillet, melt the butter. Add the shallots and garlic and cook over moderate heat until softened, about 6 minutes. Stir in the cream and simmer, stirring occasionally, until reduced by half, about 25 minutes. Add the greens to the cream and toss until warmed through, about 3 minutes. Season generously with nutmeg and salt and pepper. Add to serving dish and sprinkle with the Parmesan.

Yield: 8 to 12 servings
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Ease of preparation: easy
Recipe courtesy The Neelys