Ingredients

4 pounds collard greens (4 bunches), tough stems and ribs
removed
4 tablespoons unsalted butter
3 large shallots, minced
2 large garlic cloves, minced
2 cups heavy cream
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/4 pound Parmesan, grated

Directions

Bring a very large stockpot of
water to a boil. Prepare a large bowl of ice water. Add half of the collard greens to the
boiling water, a little at a time, and push them down into the water. Let the water return

to a boil, then cook until tender, about 10 minutes. Using tongs, transfer the greens to
the bowl with the ice water to reserve. Repeat with the remaining greens. Drain the greens
very well and squeeze them dry in a kitchen towel, then finely shred.

In a very large skillet, melt the butter. Add the shallots and garlic and cook over
moderate heat until softened, about 6 minutes. Stir in the cream and simmer, stirring
occasionally, until reduced by half, about 25 minutes. Add the greens to the cream and
toss until warmed through, about 3 minutes. Season generously with nutmeg and salt and
pepper. Add to serving dish and sprinkle with the Parmesan.