2 tablespoons butter
2 large leeks, halved lengthwise and thinly sliced
1 ½ teaspoons salt
1 teaspoon garlic powder
½ teaspoon nutmeg
¼ teaspoon black pepper
2 large bunches fresh collard greens, stemmed and roughly chopped
3 cups heavy cream
8 ounces Parmesan cheese, grated
Preheat the oven to 350 F.
Heat the butter in a skillet over medium heat and add the leeks. Cook, stirring occasionally, for 20 minutes, until browned.
Season with the salt, garlic, nutmeg, and pepper, and stir well to combine.
Add collard greens, mix and cook until softened.
Transfer the greens to a 9x13-inch casserole dish. Pour the cream over the greens, then sprinkle with parmesan.
Bake until top is crispy and the greens are tender, about 30-45 minutes.