Recipes Creamed Collard Greens 4.0 (1,771) Add your rating & review This is the Rushings' Southern interpretation of French creamed spinach. The collards add a pleasant bitterness to this lush side dish, but it's important to shred them finely before you simmer them in the cream or they'll never get tender.Plus: Ultimate Thanksgiving GuidePlus: More Vegetable Recipes and Tips By Allison Vines-Rushing Allison Vines-Rushing Allison Vines-Rushing is a James Beard Award-winning chef who is celebrated for her French-inspired interpretation of modern Southern and New Orleans cuisine. She has been featured in The New York Times, New York Observer, Gourmet, Bon Appetit, and Art Culinaire. Allison opened the critically acclaimed New Orleans restaurant MiLa and co-authored the cookbook Southern Comfort: A New Take on Recipes We Grew Up With (2012).Experience: Allison Vines-Rushing's experience externing at New Orleans institution Brennan's and Gerard's Downtown offered her the opportunity to explore her Southern roots. She furthered her classical French training at Picholine and the venerable Alain Ducasse in New York City. Allison garnered accolades for applying those French techniques to her modern interpretation of New Orleans cuisine at Jack's. After winning the James Beard Award for Rising Star Chef in 2004, she returned to the South with her husband, chef Slade Rushing, to open Longbranch in 2005, followed by the critically acclaimed MiLa at the Renaissance Pere Marquette hotel in 2007. Her work has been featured in The New York Times, New York Observer, Gourmet, The Times-Picayune, Bon Appetit, and Art Culinaire, among others. Most recently, Allison was imparting her knowledge and expertise teaching at the New Orleans Culinary & Hospitality Institute.Education: Allison earned a Bachelor of Science degree from Florida State University and attended the Institute of Culinary Education in New York City. Food & Wine's Editorial Guidelines and Slade Rushing Updated on November 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Petrina Tinslay Total Time: 1 hrs Yield: 10 Ingredients 8 pounds collard greens (8 bunches), tough stems and ribs removed 1 stick (4 ounces) unsalted butter 6 large shallots, minced 4 large garlic cloves, minced 1 quart heavy cream Pinch of freshly grated nutmeg Kosher salt and freshly ground pepper Directions Bring a very large stockpot of water to a boil. Prepare a large bowl of ice water. Add half of the collard greens to the boiling water, a little at a time, and push them down into the water. Let the water return to a boil, then cook until tender, about 10 minutes. Using tongs, transfer the greens to the ice water. Repeat with the remaining greens. Drain the greens very well and squeeze them dry in a kitchen towel, then finely shred. In a very large skillet, melt the butter. Add the shallots and garlic and cook over moderate heat until softened, about 6 minutes. Stir in the cream and simmer, stirring occasionally, until reduced by half, about 25 minutes. Add the greens to the cream and toss until warmed through, about 3 minutes. Season generously with nutmeg, salt and pepper and serve. Make Ahead The creamed greens can be refrigerated overnight. Rate it Print