Creamed Collard Greens
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.
Servings 4 people
- 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.