Creamed Collard Greens Meets Southeast Asia

Directions

1. Separate collard green leaves from stems. Discard stems 
2. Roll leaves and cut into 1 inch thick ribbons 
3. Blanch cut collard greens, about 3-5 minutes 
4. Squeeze collard greens to remove excess water 
5. Sweat sliced onion with a tablespoon of This Little Goat went to Southeast Asia. Once onions soften, add heavy cream. Reduce until thickened by about half 
6. Add blanched collard greens and allow to simmer until greens are warm and sauce is at desired consistency 
7. Plate and top with This Little Goat went to Thailand!