Creamed Collards

creamed-collards
Photo by Con Poulos
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 328 calories
    • Fat 29 g
    • Sat Fat 17 g
    • Cholesterol 97 mg
    • Sodium 426 mg
    • Protein 7 g
    • Carbohydrate 15 g
    • Sugar 1 g
    • Fiber 8 g
    • Iron 3 mg
    • Calcium 411 mg

Melt 1 tablespoon of the butter in a medium skillet over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until soft, 4 to 6 minutes. Add the cream and simmer until thickened, 5 to 7 minutes.

Meanwhile, heat the remaining tablespoon of butter in a large skillet over medium heat. Add as many collard greens as will fit, season with ¼ teaspoon salt, and cook, tossing frequently and adding more greens when there is room, until wilted, 6 to 8 minutes. Add the cream sauce and toss to combine.

Ingredients

  1. Check 2 tablespoons unsalted butter
  2. Check 1/2 small onion, chopped
  3. Check kosher salt and black pepper
  4. Check 1 cup heavy cream
  5. Check 3 bunches collard greens, stems discarded and leaves coarsely chopped

Directions

  1. Melt 1 tablespoon of the butter in a medium skillet over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until soft, 4 to 6 minutes. Add the cream and simmer until thickened, 5 to 7 minutes.
  2. Meanwhile, heat the remaining tablespoon of butter in a large skillet over medium heat. Add as many collard greens as will fit, season with ¼ teaspoon salt, and cook, tossing frequently and adding more greens when there is room, until wilted, 6 to 8 minutes. Add the cream sauce and toss to combine.