Creamed Collard Greens
Servings
2Serving size
about 1 cupThis recipe can be multiplied and makes OK leftovers. Reheat gently.
Ingredients
| 8 ounce Collards, raw |
| 1 tsp. Olive oil |
| 1/2 small White onions (minced) |
| 1/4 cup 2% milk |
| 1 ounce Semisoft goat cheese |
| 1/16 tsp. Salt |
| 1 to taste Black pepper |
| 1/8 tsp. Ground nutmeg |
Instructions
Slice along either side of the spine of the greens and discard the tough spine.
Slice the greens into thin strips.
Place the olive oil in a skillet over medium-high heat. Add the diced onion and cook about 5 minutes until softened.
Place the milk, goat cheese, salt, pepper, and nutmeg in a bowl and whisk until smooth. Set aside.
Add the collard greens to the pan with the onions and cook for about 5 minutes, tossing continuously.
Add the honey to the collards and cook for one minute. Toss continuously.
Remove the collards from the heat and add the milk mixture. Toss well until blended.
Serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Collard greens are generally cooked until they are limp and soggy. We like them when they are fresh and bright, but some folks don’t like their bitter taste. As with anything in cooking, it is about the balance of flavors, and this dish is a great example of using sweetness to balance the bitter flavor while the creamy tartness of the goat cheese rounds out the flavor.