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Creamed Collard Greens Recipe

Creamed Collard Greens

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (51)

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Average Rating:

Total Reviews: 51

Showing 11-20 of 51

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  • on April 28, 2010

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    Thank you Neelys! I would consider myself someone that knows southern cooking and hold my own in the kitchen. Hubby was in the mood for greens and I love to cook for him. Got out my usual ingredients, unfortunately, I didn't really have the time! Not only was this quick, it was delicious! However, I did make a few changes. I placed the greens in boiling chicken stock instead of water (enough to cover, no salt because the stock gave it soooo much flavor, and 1 teaspoon of sugar. Cooked until tender. Did the sauce as directed and just added . Such great flavor and very different. Will definitely be making this again.

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  • on April 25, 2010

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    These were good but I could take or leave them. I prefer the traditional method of greens such as Paula Deen's. Made several of the recipes from this episode and over all was happy with the results

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  • on November 26, 2009

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    Welllll...this recipe is delicious! I've been cooking collard greens for years and this is the first alternative that I have come across that is soooo easy and good! I did make some changes though. When I finished the recipe I noticed that the greens were a little bland so I added some bacon drippings to the mix and oh my GOD...that was it. Also green take a lot longer to cook then 10 minutes unless you like them touch and uncooked....I guess its up to your taste buds.
    Excellent recipe you'll! 5 STARS

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  • on November 04, 2009

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    I've made them on 3 occassions thus far and my family and guests were very pleased. This recipe is now what I cook when I want a quicker versatile version of collards.

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  • on September 26, 2009

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    I always cook my collard greens at least an hour on low. More if I have time.

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  • on August 20, 2009

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    In all of my cooking years I have never creamed any type of vegetables ever. I had to try this recipe because it looked so good and easy. I am here to confirm that it is both easy and very good. One thing I would like to say is that I made my greens the down home way that I always make my southern style greens, I didn't follow the steps from the recipe for the greens, I did followed the cream recipe then added my greens to the cream. So to those that feel this wasn't good or to anyone that may be trying this for the first time, I would say make your greens the way you always do and add them to the cream sauce. I always read the reviews before trying any recipe to see what people have to say that have already tried the recipe. Once again Pat and Gina this one is soooooooooooooo good!!! Love you both. :

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  • on May 19, 2009

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    While I have not prepared this recipe, I have cooked collards many times. First, collard freshness varies widely and there is no good way to tell other than to test for tenderness while cooking them. The other key is to carefully remove the stems / ribs. These are extremely tough and require much longer cooking times.

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  • on May 16, 2009

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    I've not made the receipe as of today, but I plan to make it a part of the Memorial Day BBQ that I'm planning. The reviews were really mixed, but one thing I noticed was that some talked about the greens being too crunchy at only 10 mins of cooking. The receipe states "cook until tender". It may take longer than 10 mins to for them to become tender (depending upon where you get your greens. As a culinary arts student, I would suggest that when following a receipe that you cook the food to your desired consistency before proceeding to the next steps. I guarantee this will make the receipe alot more desirable.

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  • on May 14, 2009

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    I wish some of the folks who really know how to cook southern food, especially collards would comment on this recipe. I really like the Neely's,but I can't believe that people who know what collards are supposed to taste like would like them practically raw. Even Gina says on show that she's not cooking the greens until tender, in the traditional way. I come from a family of great southern cooks. I didn't get all of my family's cooking genes, but I do know how certain dishes should taste. Collards can be a difficult green to cook because of their cook time. Also you generally have to nurse them along to just the right taste and texture. I have never heard of "blanching" collards. No way cooking collards for 10 minutes is anyway done. They would be awfully tough! Why not cook the collards in the traditional way, but longer? Why do the greens need to be crunchy in this dish? I'm no expert on creamed spinach, but I don't recall the spinach being crunchy...the spinach would wilt after the initial cooking and creaming. But, I guess one can eat food that's usually cooked practically raw as long as there is no health concern. But let's be clear. This is not what "down home" southern cooking is about! And even great cooks can have bad recipes...and somebody will like it. Sorry Gina to be so critical, and I really do like your show!

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  • on March 02, 2009

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    My son, who hates all things green, wanted seconds of this last night! I have never used collard greens before, but thought they'd be great to have with some red beans and rice. I was absolutely shocked when my 12 year old son told me the vegetables were awesome and asked for more!!! Thanks, Pat and Gina! I now have a "go to" veg for this picky eater!!!!!!!!!!!!!!!!

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