yellow onion, peeled and sliced thin
collard greens, stems removed, trimmed and chopped
freshly grated nutmeg, to taste
sea salt, to taste
- Melt butter in a skillet over a moderately high flame until it froths, then toss in sliced yellow onion, frying in melted butter until fragrant and a bit caramelized around the edges.
- Add chopped collard greens to the skillet, stirring until slightly wilted, about two minutes.
- Reduce the heat to medium-low, stir in one cup heavy cream and simmer for about five to six minutes, until the cream is largely reduced.
- Season with freshly grated nutmeg and sea salt to taste and serve hot.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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