Day 2 of celebrating great side dishes for Thanksgiving with a dish I tend to make quite often. Sometimes I make this with spinach and sometimes with collards, but either way you can’t beat tender, soft greens drenched in cream. To me this kind of dish really epitomizes the beauty of simple, whole foods cooking. 4 ingredients plus S/P. No, it’s not fat free or salt free – but it’s real and full of vegetable goodness. It’s made from simple, whole ingredients and is delicious.
It really doesn’t take that much time or effort to create healthy, whole food meals at home. Cook up a side dish like this on a busy weeknight, cook up a few pieces of chicken or fish and boom … dinner is done.
- 4 tbsp. unsalted butter
- 1 small onion, chopped
- 1 pint heavy cream
- 16 oz. (1 lb.) chopped collard greens
- Melt the butter in a large pot set over medium heat and add the onion. Season generously with S/P and cook until soft, about 5 minutes, stirring occasionally. Add the cream and simmer until thickened, about 10 minutes.
- Slowly add the collard greens in batches, stirring frequently, adding more greens as the others wilt. Continue to toss and add more greens until they are all added. Cook until they are soft and wilted and covered in the cream sauce, about 10 minutes.