A delicate, just slightly creamy dish.
1 T margarine
1 bunch collards
4 pearl onions, quartered
Salt and pepper to taste
A pinch of nutmeg
1/4 c soy milk
Slice collard leaves in half lengthwise, then slice widthwise into thin strips.
Melt margarine, add onions and collards.
Cook until the collards begin to wilt, about five minutes, and add spices.
Cook until collards are just barely soft, about ten minutes, add soy milk.
Cook for another ten minutes, until collards are completely done.
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