Creamed Collard Green Toasts

Name: Creamed Collard Green Toasts
Yield: serves 8 to 10
Ingredients: 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

December 14, 2011

SHELBI One of my fondest memories is of Mom cooking collard greens on Saturday afternoon in preparation for dinner after church on Sunday. It was like a mini–Thanksgiving feast! GINA It’s true, Shelbi grew up on collards, and she got that love from me. Nana’s garden had rows and rows of those big leafy plants. Sautéing these Southern favorites in a buttery onion-and-garlic sauce is the best, and putting them on toast is just another twist to stay creative with collards.

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