Creamy Baby Collards

I know you're thinking it. So just say it. What does a nice Jewish girl from Brooklyn know about collard greens? They're as Southern as you get. They just seem out of place on this blog, in her kitchen.

You're right. I don't know much about collards.

But when they showed up on my front porch this morning (in my CSA box), I knew I was in for a good Southern meal.

And I enjoyed every minute of it.

Creamy Baby Collards
Serves 2; about 15 minutes prep
I used baby collards but I think the dish would work well with more mature greens too. Just increase the cooking time by a couple of minutes to get them nice and soft. 

1 large bunch baby collards
2 tablespoons olive oil, butter, or a combination
2 scallions or spring onions, sliced thin
a handful of chives, snipped
2 tablespoons cream
salt and pepper to taste

Bring a small pot of salted water to a boil. Clean the collards and remove any stems. Cook the greens for about 2 minutes (longer if you're using more mature greens). Drain and set aside.

Meanwhile, heat the oil or butter in a large, preferably cast iron, frying pan. Saute the scallions and chives for a minute or two, over medium heat.

Add the drained collards and cook for a couple of minutes, stirring from time to time, till all the water has cooked out.

Add the cream and continue cooking, stirring, for about 5 minutes till the cream is thickened and no longer watery.

Serve immediately.

Linking this up to Pennywise Platter Thursday and Weekend Herb Blogging.