1 TBS butter
1/2 large yellow onion, peeled and sliced thin
1 bunch collard greens, stems removed, trimmed and chopped
1/2 cup heavy cream, not ultrapasteurized
freshly grated nutmeg, to taste
unrefined sea salt, to taste
Melt butter in a cast iron skillet over a moderately high flame until it froths, then toss in sliced yellow onion, frying in melted butter until fragrant and a bit caramelized around the edges.
Add chopped collard greens to the skillet, stirring until slightly wilted, about two minutes.
Reduce the heat to medium-low, stir in one cup heavy cream and simmer for about five to six minutes, until the cream is largely reduced.
Season with freshly grated nutmeg and unrefined sea salt as it suits you and serve hot.