Creamed Collard Greens

When cooked correctly, collards offer up amazing flavors and a huge bonus of vitamin A. Swiss chard makes a good substitute if you can't find collard greens.

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  • Makes: 8 servings
  • Serving Size: 1/2 cup
  • Prep: 30 mins
  • Cook: 20 mins

Creamed Collard Greens

Directions

  1. Trim stems from collard greens; chop leaves (about 24 cups lightly packed greens). In extra-large Dutch oven cook greens in lightly salted boiling water for 20 minutes (If using Swiss chard, cook 5 minutes). Drain. Place greens in extra-large bowl of ice water. Allow to stand a few minutes to cool, stirring occasionally. Drain in colander, pressing out excess water. Arrange on tray or baking sheet lined with paper towels; pat dry and set aside.
  2. In a large skillet heat butter over medium heat. Add onion and garlic. Cook and stir about 5 minutes or until tender. Add cream, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes or until slightly thickened. Add greens. Stir to combine; heat through. Makes 8 (1/2-cup) servings.
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Nutrition Facts (Creamed Collard Greens)

  • Per serving:
  • 212 kcal cal.,
  • 18 g fat
  • (11 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 56 mg chol.,
  • 232 mg sodium,
  • 12 g carb.,
  • 6 g fiber,
  • 1 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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