Creamed Collard Greens

2 bunches collard greens, rinsed, stemmed and sliced into 1/2-inch strips

4 slices thick-cut bacon, sliced crosswise into 1/4-inch strips

1 onion, sliced

4 cloves garlic, minced

2 cups heavy cream

1/4 teaspoon nutmeg

1/2 cup grated Parmesan cheese

Salt and pepper to taste 

In a large saucepan or Dutch oven, bring 3 quarts water to a hard simmer. Add greens (working in batches if necessary) and cook until bright green and wilted, about 2 minutes. Remove from water and let drain completely. 

Place bacon pieces in a large cold skillet. Cook over medium heat, stirring, until nearly crisp. Add onions and cook until soft, about 6 minutes. Add garlic and cook 30 seconds. 

Add greens, then stir in cream. 

Let simmer over medium-low until cream is reduced by half, about 25 minutes. 

Season with salt, pepper and nutmeg. Stir in cheese. 

Serve hot.