Creamed Collard Greens

Name: Creamed Collard Greens
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Southern
Ingredients: 4 kilograms collard greens (8 bunches), tough stems and ribs removed; 4 larges garlic cloves, minced; 946 milliliters heavy cream; 10 servings Kosher salt and freshly ground pepper; 1 pinch Pinch of freshly grated nutmeg; 6 larges shallots, minced; 113 grams stick unsalted butter

Creamed Collard Greens might be just the side dish you are searching for. This recipe covers 39% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and vegetarian recipe has 537 calories, 13g of protein, and 46g of fat per serving. This recipe serves 10. A mixture of shallots, garlic cloves, heavy cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Bring a very large stockpot of water to a boil. Prepare a large bowl of ice water.

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Water

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Pot

Bowl

Add half of the collard greens to the boiling water, a little at a time, and push them down into the water.

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Collard Greens

Water

Let the water return to a boil, then cook until tender, about 10 minutes. Using tongs, transfer the greens to the ice water. Repeat with the remaining greens.

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Water

Greens

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Tongs

Drain the greens very well and squeeze them dry in a kitchen towel, then finely shred.

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Greens

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Kitchen Towels

In a very large skillet, melt the butter.

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Butter

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Frying Pan

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.

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Shallot

Garlic

Cream

Add the greens to the cream and toss until warmed through, about 3 minutes. Season generously with nutmeg, salt and pepper and serve.

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Salt And Pepper

Greens

Nutmeg

Cream

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Ingredients

Servings:

4kilograms

collard greens (8 bunches), tough stems and ribs removed 4larges

garlic cloves, minced 946milliliters

heavy cream 10servings

Kosher salt and freshly ground pepper 1pinch

Pinch of freshly grated nutmeg 6larges

shallots, minced 113grams

stick unsalted butter

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Purple Star Ancient Lakes Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 12 dollars per bottle.