SHELBI One of my fondest memories is of Mom cooking collard greens on Saturday afternoon in preparation for dinner after church on Sunday. It was like a mini–Thanksgiving feast! GINA It’s true, Shelbi grew up on collards, and she got that love from me. Nana’s garden had rows and rows of those big leafy plants. Sautéing these Southern favorites in a buttery onion-and-garlic sauce is the best, and putting them on toast is just another twist to stay creative with collards.
Recipe information
Yield
serves 8 to 10
Ingredients
Preparation
Step 1
Preheat the oven to 375 degrees F, and arrange racks in the middle. Bring a large pot of salted water to a boil.
Step 2
Remove the stems and center ribs from the collard greens. Stack about six leaves on top of each other, roll into a cigar shape, and slice into thin ribbons. Add the collard greens by handfuls to the boiling water, and cook until tender, about 15 minutes. Drain well in a colander.
Step 3
Melt the butter in a large skillet until it foams. Once it’s foaming, toss in the shallot and garlic and cook over moderate heat until they have softened, about 6 minutes. Stir in the cream, and simmer, stirring occasionally, until reduced by half, about 15 minutes. Add the greens to the cream, and toss until warmed through, about 3 minutes. Stir in the Parmesan cheese, and add salt and pepper to taste. Keep warm.
Step 4
While the cream is reducing, mix the olive oil, red-pepper flakes, salt, and pepper in a small ramekin. Brush the bread slices on both sides with the olive oil. Place the bread on two sheet trays, and toast until golden and crisp, about 15 minutes. Set aside.
Step 5
Place the toasted bread on a platter, and top with spoonfuls of the creamed collards. Serve hot or at room temperature.
