If you love creamed spinach, you will adore this Southern spin on creamed collard greens. Tender greens are sauteed with onion, garlic and heavy cream.
As you may have guessed, The Husband and I have been on a greens kick. After my successful attempt to cook greens in my slow cooker, my mind then moved to adapting my creamed spinach recipe into creamed collard greens.
Creamed spinach is one of my favorite side dishes. But that wasn’t always the case. Like many kids, growing up I detested anything green. I think it wasn’t until I was well into adulthood and dining at a nice steakhouse that I was introduced to creamed spinach again.
This has been my go-to recipe for years. It’s so creamy and flavorful that I could pretty much each it as a main course instead of relegating it to a supporting player. Substituting collards for the spinach works well. It has a slightly different flavor – you get the tang from the apple cider vinegar used to soften the fibrous greens during cooking. I typically cook my greens with a ham hock or bacon. I didn’t pick out the pork. I just lumped it right into the creamy sauce to add a smoky flavor.
You may also enjoy:
Creamed Collard Greens
- 10 ounces cooked collard greens about 1 ½ cups, drained
- 3 tablespoons unsalted butter
- 1 small onion finely chopped
- 2 garlic cloves minced
- 3 tablespoons all-purpose flour
- 1 3/4 cups heavy cream or whole milk
- ¼ teaspoon of nutmeg
- Salt and pepper to taste
Melt butter in a large skillet over medium heat. Saute the onion until tender, about six minutes.
Add the garlic and saute for about one more minute.
Gradually add the flour, stirring between additions. Cook about three minutes, stirring frequently.
In a slow, steady stream, add the cream or whole milk. Whisk to prevent lumps. Bring the mixture to a low boil and continue to simmer until the mixture thickens, about four minutes. Stir frequently to prevent the milk from clumping.
Add the greens and nutmeg. Stir to heat through. Season with salt and pepper to taste.