Directions
In a soup pot or Dutch oven, bring 2 quarts water and 1 teaspoon salt to a boil over high heat. Add collard greens, and cook 20 minutes, stirring occasionally. Drain, then run under cold water for 1 to 2 minutes. Place on paper towels and lightly pat dry; set aside. In a large skillet, melt butter over medium heat. Stir in onion and garlic, and cook 5 minutes, or until tender. Add cream, remaining salt, and pepper, and simmer 3 to 5 minutes, or until slightly thickened. Stir in greens and continue cooking until heated through.
Ingredients
3 pounds collard greens, stems trimmed and leaves chopped
2 teaspoons salt, divided
1/4 cup (1/2 stick) butter
1 large onion, chopped
2 garlic cloves, minced
1 cup heavy cream
1/2 teaspoon black pepper