Creamed Collard Greens
When cooked correctly, collards offer up amazing flavors and a huge bonus of vitamin A. Swiss chard makes a good substitute if you can't find collard greens.
Recipe from Better Homes and Gardens
3 pounds collard greens or Swiss chard*
1/4 cup butter
1 large onion, chopped (1 cup)
2 cloves garlic, minced
1 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Trim stems from collard greens; chop leaves (about 24 cups lightly packed greens). In extra-large Dutch oven cook greens in lightly salted boiling water for 20 minutes (If using Swiss chard, cook 5 minutes). Drain. Place greens in extra-large bowl of ice water. Allow to stand a few minutes to cool, stirring occasionally. Drain in colander, pressing out excess water. Arrange on tray or baking sheet lined with paper towels; pat dry and set aside.
In a large skillet heat butter over medium heat. Add onion and garlic. Cook and stir about 5 minutes or until tender. Add cream, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes or until slightly thickened. Add greens. Stir to combine; heat through. Makes 8 (1/2-cup) servings.
Per Serving: cal. (kcal) 212, Fat, total (g) 18, chol. (mg) 56, sat. fat (g) 11, carb. (g) 12, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 6, sugar (g) 1, pro. (g) 5, vit. A (IU) 11613, vit. C (mg) 60, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 290, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 232, Potassium (mg) 335, calcium (mg) 273, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet