Creamed Collards
Indulge in the creamy, savory goodness of this Southern-inspired dish with a gourmet twist—Creamed Collards. Tender collard greens are blanched to perfection before being smothered in a rich, velvety sauce made from heavy cream, whole milk, and a touch of freshly grated Parmesan cheese. A hint of nutmeg and sautéed garlic and onions elevate the flavor profile, while a golden roux creates the perfect creamy base. This quick and easy side dish is ready in just 45 minutes and pairs wonderfully with cornbread or roasted meats. Perfect for weeknight dinners or holiday feasts, Creamed Collards will bring warmth and comfort to your table.
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Recipe Information
Ingredients
- 1 pound collard greens
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1.5 cups heavy cream
- 0.5 cup whole milk
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 0.5 cup Parmesan cheese, grated
Instructions
Wash and trim the collard greens by removing the thick stems and cutting the leaves into 1-inch pieces.
Bring a large pot of water to a boil and add a pinch of salt. Blanch the collard greens for 3 minutes, then drain and run under cold water to stop the cooking. Set aside.
In a large skillet, heat the butter and olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until translucent.
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
Sprinkle the flour over the onion and garlic mixture, stirring well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the heavy cream and whole milk, ensuring no lumps are formed. Bring the mixture to a gentle simmer and stir frequently until it thickens, about 3-4 minutes.
Season the cream sauce with nutmeg, black pepper, and salt. Taste and adjust seasoning as needed.
Add the blanched collard greens to the skillet and toss to coat them in the sauce. Simmer for 10 minutes, stirring occasionally, until the greens are tender and flavorful.
Sprinkle the grated Parmesan cheese over the top and gently mix it into the creamed collards. Cook for an additional 2 minutes until the cheese is melted and incorporated.
Remove from heat and serve warm. Enjoy your Creamed Collards as a comforting side dish or pair it with cornbread for a hearty meal.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.7 g | 227% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 1659 mg | 72% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 14.3 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 1293 mg | 99% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
