Adapted from Fine Cooking.
Serves 8 to 10.
1/4 cup olive oil
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 1/2 cups chopped ham, other country-cured ham, or prosciutto
2 cups homemade or low-salt chicken stock
2 large heads (about 3 pounds) collard greens, washed, stemmed, and cut into 1/4-inch strips
2 cups heavy cream
Salt and freshly ground black pepper to taste
- Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the ham and sauté for about 1 minute. Add the stock and collard greens.
- Cover and cook, stirring occasionally, until the collards are tender, about 15 minutes (the greens will diminish in volume as they cook).
- Add the heavy cream and cook until it reduces and thickens slightly, another 10 to 15 minutes. Season with salt and pepper.