Collards are a staple for my family — you’ll find them on our table for most holiday get-togethers. Because I love creamed spinach, I thought the same idea would be great using collards instead of spinach, and cousins, I was right! The recipe comes together quickly so you can make it on weeknights too, or for a special steakhouse-inspired dinner at home.
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 small yellow onion, diced (about 3/4 cup)
- 2 cloves garlic, sliced
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 bunch collard greens, stemmed and chopped
- Vegetable broth or water, as needed
- 1 cup shredded Parmesan
Instructions
- Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the flour to the skillet and cook until bubbly.
- Slowly add the heavy cream to the skillet, whisking until combined. Add the milk, salt and pepper. Cook until the mixture just begins to boil and thicken. Stir in the collards. Reduce the heat and simmer until the collards are tender, 5 to 7 minutes. Add a little broth or water to the collards if needed. Stir in the Parmesan and serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 316 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 80 mg |
| Sodium | 264 mg |
| Serving Size | 1 of 8 servings |
| Calories | 316 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 80 mg |
| Sodium | 264 mg |
Reviews
This is the best recipe since I started making collards 40 years ago. Love it.
I tried the recipe after seeing you prepare them and they were to die for. My husband and I tried them for Thanksgiving instead of cooking regular collards. I will definitely be making them again.
Tonee