New cozy clothes need new cozy food, right?
serves 4 to 6
from The Nourished Kitchen
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
2 bunches collard greens, stems removed and leaves coarsely chopped
1 cup heavy cream
1/2 teaspoon freshly grated nutmeg
Melt the butter in a cast-iron skillet over medium-high heat. When it froths, decrease the heat to medium, stir in the onion, and fry until fragrant and a bit caramelized at the edges, 6 to 8 minutes.
Toss the chopped collards into the skillet and cook, stirring until slightly wilted, about 2 minutes. Decrease the heat to medium-low, stir in the heavy cream, and simmer for 5 to 6 minutes, until the cream is reduced by half and thickened (this took me longer then 6 minutes). Sprinkle with the nutmeg and serve (I also sprinkled with salt at this stage).
PS. These are great whizzed in a food processor or chopped up for a little eater.