Easy                                                Serves 10

8 pounds collard greens (8 bunches), tough stems and ribs removed

1 stick unsalted butter

6 large shallots, minced

4 large garlic cloves, minced

1 quart heavy cream

Pinch of mace

Sea Salt and pepper to taste

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. 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 with mace, salt and pepper and serve.