With our Fall influx of collards, we had to get creative. Here is something I came up with. Super easy and was really good.
We used about 1 cup of shredded Parmesan...
1/2 cup cream (or half and half)...
1/2 of an 8 oz pkg of cream cheese...
I'm not sure how many collard greens we used...
I rinsed them, cut the center stems out and chopped them into smaller pieces/strips. If I had to guess, about 4 cups chopped? All of this is really just to taste, personal preference.
I brought a pan of water to a rolling boil and added a chicken bouillon cube for a bit of instant seasoning.
I added the collards and cooked about 10 minutes or until they were tender. Drain the water completely and put collards back into the hot pan over low heat.
I missed a pic of each step but they probably looked about the same, white, white and white, ha. First I added the cream cheese and stirred it around so it would melt. Then I added the cream and the Parmesan cheese and just kept stirring until everything was melted and incorporated. You can add more cream if it's too thick. It can really be to whatever consistency you like.
Serve it on the side and enjoy. It's really a great side dish. We had ours with steaks and potatoes and it was really good. Just like what you'd find at the steakhouse restaurants...only collard greens instead of spinach.
That looks delish! I love collards in any form! So jealous of your garden! Annster's Domain
ReplyDeleteHi there! Just followed you on your blog by the way. Hey, our garden it a work in progress and many times it doesn't work, so don't be jealous, ha. Collards are yummy. We know some don't like them but they are good. This was really good too. Thanks for stopping by!!!
DeleteLooks really good! Yum!
ReplyDeleteIt was so creamy and good. You could probably use any creamed spinach recipe and just swap in collards.
DeleteLooks amazing and I bet it all smells as wonderful as it looks
ReplyDeleteOh yes, I should have mentioned that, it smelled divine with the cream and the parmesan. It was yummy!!!
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