Monday Lagniappe: Creamed CollardsOct 28th, 2013 | By jdixon | Category: Blog
While I love simple braised leafy greens, sometimes I want a little extra deliciousness. That’s when I make this. Collard greens (and cavolo nero or Tuscan kale) taste better than the various frilly leaved versions of curly kale, and they share all the nutritional benefits.
Chop an onion and start cooking it in a generous amount of extra virgin olive oil; add a good pinch of salt, too. Stack 3 or 4 collard leaves and, starting at the thick end of the central stalk, slice about half inch. Cut these ribbons perpendicularly a few times so you end up with roughly bite-sized pieces. You can leave the leaves bigger, but I prefer not to wrestle with long slivers of cooked greens when I eat them. Cut up the rest of the collards the same way.
Add the greens to the onions, pour in about a half cup of water, cover, and simmer for at least 30 minutes, a little longer even better. Take the lid off and add a cup or so of cream. Bring it to a boil and simmer, uncovered, for 15 minutes or until the cream has thickened a little. Check the salt, add a little freshly ground black pepper if you like, and eat hot.