CREAMED COLLARD GREENS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Fill a very large pot three-quarters full with water and bring to a boil. Add the collard greens to the water and make sure they are all well submerged. Return the water to a boil and simmer until the greens are tender and bright green, 10 to 15 minutes. Drain the greens and run under cold water to stop the cooking. Drain the greens well, squeezing out excess water with your hands or by placing in a kitchen towel and squeezing. Chop the greens finely and set aside.
- Melt the butter in a skillet or Dutch oven large enough to hold all of the greens. Add the garlic and shallots and cook over medium heat until softened but not browned, 4 to 6 minutes. Add the cream and bring to a simmer, stirring occasionally. Cook until reduced by half, about 25 minutes - watch carefully as the cream can quickly boil over! Add the greens and toss until warmed through. Season generously with nutmeg, salt and pepper. Add to a serving dish and sprinkle with the Parmesan.
GINA'S COLLARD GREENS
Steps:
- Thoroughly wash collard greens, be sure to pull leaves apart and remove any sand. In a medium saucepan, bring 3 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover. Cook ham hocks until slightly tender and remove from pan. In the same saucepan, add collard greens and remaining ingredients. Cover and cook greens for 2 1/2 to 3 hours until water reduces, add more water and additional salt and sugar, to taste.
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- Using your hands, pull the leaves from the thick collard greens stems, and discard the stems. Roll the leaves lengthwise into a cigar shape, and cut crosswise into large pieces. Fill a clean sink or a large pot with plenty of cold water, and rinse the greens in the water, allowing any dirt or grit to sink to the bottom (repeat several times with fresh water, if necessary). Lift the greens out of the water, and set aside in a colander to drain.
- Heat the ham hocks, salt, and 3 cups water in a large pot over medium-high heat. Bring the water to a boil, reduce the heat to low, and simmer until the ham hocks are slightly tender, about 30 minutes.
- Add the greens, sugar, and red-pepper flakes to the pot, stirring to combine. Cover the pot, and continue cooking over low heat, stirring occasionally, until the greens are tender, about 45 minutes. If the pot gets too dry, add more water as necessary to keep the greens moist (you’ll want to serve the greens with a generous amount of the flavorful cooking liquid).
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