Creamed Collard Greens

I pretty closely followed one of America's Test Kitchen's recipes for collards for this side dish.  It turned out deliciously.  I have to say, I was surprised by how much the collards cooked down.  I think we all would have enjoyed seconds but there were none to be had.  Hopefully we'll get more collards again in a future CSA box.

Ingredients:

• 2 quarts of water
• 1 1/2 teaspoons salt
• about 2 lbs of collard greens, stems removed and coarsely chopped

• 1-2 tablespoons of butter
• 1 medium shallot + half and onion (what I did) OR 2 medium shallots
• 2 cloves garlic
• 3 tablespoons heavy cream
• 1/4 cup half and half
• 3/4 teaspoon of sugar
•  2 sprigs of fresh thyme leaves
• sprinkle of nutmeg
• salt and pepper to taste

Directions:

1. Bring water and salt to a boil.  Add the collards and cook for 7 minutes.  Pour into a colander and run cold water over the greens to stop the cooking.  Wipe out pan and return to the burner.
2. Add butter to the pan and when hot add the shallot and onion.  Cook til softened and starting to caramelize.  Meanwhile chop the cooled collards into smaller pieces (I just wadded up the softened greens and slashed through with my knife). Add the garlic to the shallot and cook til fragrant, about 30 seconds.
3. Add the collards and all remaining ingredients.  Simmer til the collards are warmed through and the cream has thickened.  Serve.