Creamed Collard Greens

I made these Creamed Collard Greens about a month ago on the first day it "dipped" into the 60s. I know I'll curse myself later for feeling this way but buttoning up jeans and slipping on socks for the first time in four months feels nice. We're in the midst of unpacking our fall clothes and putting away our summer shorts and t-shirts. I always have fun revisiting my stuff but pulling Dylan's old 12 month clothes out for Gray is a trip back to a different city and life - but I swear he just wore this shirt.

New cozy clothes need new cozy food, right?

Creamed Collard Greens
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.