Hi everyone! I’m back from a loooong family vacation in Minnesota and am so excited to be blogging again. Today I’ve got the perfect recipe to kick off the new year. These creamed collard greens have the perfect combination of veggie goodness and rich decadent cream to make a satisfying side dish. I served them along with a pot of garlicky grits and black-eyed peas sautéed with garlic and smoked tofu for a wonderful southern New Years Eve dinner. Everything got a stamp of approval from my Kentucky-raised boyfriend. Oh and I shouldn’t forget the poundcake mailed from Jeremy’s mom in Georgia that we had for dessert.
Factoid: Black-eyed peas and collard greens are a New Year’s tradition in the southern United States. The black-eyed peas symbolize good luck and the greens represent money. So everyone who eats these foods will probably win the lottery this year!
Bonus: Leftover creamed collards topped with a fried egg are perfect for breakfast after a night of celebration.
Happy New Year!
Creamed Collard Greens
adapted from The Nourished Kitchen
– 2 tbsps butter
– 1 medium yellow onion, sliced and diced
– 2 bunches collard greens, stems removed, cut into bite sized pieces
– 1 cup heavy cream (if you can find it, use cream from grass-fed cows; it will have a much better “good fat” profile)
– sea salt, to taste
1. Melt butter in a large skillet (I used a big wok) a sauté onions until very soft and beginning to brown, about 10 minutes.
2. Add collard greens and cook until slightly wilted, about 2 minutes.
3. Reduce heat to medium and stir in cream. Cook until cream is a bit reduced, 6-8 minutes. Season with salt and serve.
*This post is is included in this week’s Melt in Your Mouth Monday at Make Ahead Meals for Busy Moms, Real Food 101 at Ruth’s Real Food, Weekend Gourmet at Hartke is Online, Fat Tuesday at Real Food Forager, Full Plate Thursday at Miz Helen’s Country Cottage and Monday Mania at the Healthy Home Economist.