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.

　　

Ingredients

serves 8 to 10

　　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

　　

Step 1

Preheat the oven to 375 degrees F, and arrange racks in the middle. Bring a large pot of salted water to a boil.

　　

Step 2

Remove the stems and center ribs from the collard greens. Stack about six leaves on top of each other, roll into a cigar shape, and slice into thin ribbons. Add the collard greens by handfuls to the boiling water, and cook until tender, about 15 minutes. Drain well in a colander.

　　

Step 3

Melt the butter in a large skillet until it foams. Once it’s foaming, toss in the shallot and garlic and cook over moderate heat until they have softened, about 6 minutes. Stir in the cream, and simmer, stirring occasionally, until reduced by half, about 15 minutes. Add the greens to the cream, and toss until warmed through, about 3 minutes. Stir in the Parmesan cheese, and add salt and pepper to taste. Keep warm.

　　

Step 4

While the cream is reducing, mix the olive oil, red-pepper flakes, salt, and pepper in a small ramekin. Brush the bread slices on both sides with the olive oil. Place the bread on two sheet trays, and toast until golden and crisp, about 15 minutes. Set aside.

　　

Step 5

Place the toasted bread on a platter, and top with spoonfuls of the creamed collards. Serve hot or at room temperature.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.