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Creamed Collard Green Toasts

Kosher salt
1 large bunch collard greens, washed well
3 tablespoons butter
1 shallot, finely chopped
3 cloves garlic, finely chopped
1 1/2 cups heavy cream
1/4 cup grated Parmesan cheese
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red-pepper flakes
1 baguette, cut into 1/2-inch slices


Preheat the oven to 375 degrees F, and arrange racks in the middle. Bring a large pot of salted water to a boil. Remove the stems and center ribs from the collard greens. Stack about six leaves on top of each other, roll into a cigar shape, and slice into thin ribbons. Add the collard greens by handfuls to the boiling water, and cook until tender, about 15 minutes. Drain well in a colander. Melt the butter in a large skillet until it foams. Once its foaming, toss in the shallot and garlic and cook over moderate heat until they have softened, about 6 minutes. Stir in the cream, and simmer, stirring occasionally, until reduced by half, about 15 minutes. Add the greens to the cream, and toss until warmed through, about 3 minutes. Stir in the Parmesan cheese, and add salt and pepper to taste. Keep warm. While the cream is reducing, mix the olive oil, red-pepper flakes, salt, and pepper in a small ramekin. Brush the bread slices on both sides with the olive oil. Place the bread on two sheet trays, and toast until golden and crisp, about 15 minutes. Set aside. Place the toasted bread on a platter, and top with spoonfuls of the creamed collards. Serve hot or at room temperature.

Source: www.epicurious.com