- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
