Creamed Collard Greens
- SERVES
- 8
- COOK TIME
- 40 Min
There's loads of good old-fashioned Southern comfort in these Creamed Collard Greens that are perfect for the holidays and all year 'round.
What You'll Need
- 3 pound collard greens, stems trimmed and leaves chopped
- 2 teaspoon salt, divided
- 1/4 cup (1/2 stick) butter
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 teaspoon black pepper
What to Do
- In a soup pot or Dutch oven, bring 2 quarts water and 1 teaspoon salt to a boil over high heat. Add collard greens, and cook 20 minutes, stirring occasionally. Drain, then run under cold water for 1 to 2 minutes. Place on paper towels and lightly pat dry; set aside.
- In a large skillet, melt butter over medium heat. Stir in onion and garlic, and cook 5 minutes, or until tender. Add cream, remaining salt, and pepper, and simmer 3 to 5 minutes, or until slightly thickened. Stir in greens and continue cooking until heated through.
Note
Garnish with crumbled bacon.