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Creamed Collard Greens Recipe

Creamed Collard Greens

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Average Rating:

Total Reviews: 51

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  • on February 09, 2009

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    I tried this recipe this weekend. I wish I would have read the reviews regarding seasoning. Collard Greens needs more than salt and peper. I will try again my way. The Neely's way is just ok,

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  • on January 03, 2009

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    I was tired of the same old thing and just decided to try it when I was in a time crunch. It is going to become one of my favorite staples from now on. I made a few changes as follows; I was too cheep to buy challots and did not have time to stop by the farmer's market so I used sweet onions. I also added the greens the last 10 minutes of the simmering time for the cream mixture plus another 5 or so minutes. I am from the deep south so, while the onions were sweating, I added bacon fat and 2 chicken boullion cubes as well. Shake a little accent the last 2 minutes of cook time and what a wonderful change of taste. It beats all that cook time in the kitchen and my family loved the results. As a side note I would like to add that sense I made the dish, I have purchased shallots for the next serving.
    Good luck everyone

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  • on January 01, 2009

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    This was soooo delicious. My southern baptist, "mom's cookin was the best" husband is a convert and I am looking good for the new year : Thank you for the recipe. I only added way more salt and pepper. Yum!

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  • on December 28, 2008

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    Served this dish during the holidays, it was the biggest hit of the dinner. Tthe dish is very easy to do. People wanted to know the recipe. I didn't even have any left for later. So I have to make my husband another serving of it. This is one of my favorite recipe. I don't think we will be eating regular greens no time soon. My little Num Num who is 11 months was fighting with my sister just to eat them. She didn't want to share the greens with no body. She is a picky eater. Thank You Gina & Pat Keep up the great work.

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  • on December 10, 2008

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    Wow! This recipe looked good, but I couldn't get down with the taste. I don't know where I went wrong, because I followed it to a tea, but the taste was not so good. I think maybe if I had more salt and pepper. The dish looked appetizing in the casserole dish I placed it in, but it basically went down the garbage disposal. I love creamed spinach and thought this would be just as good. Maybe I will try it again and "kick it up a notch" with something, but I don't know with what.

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  • on December 01, 2008

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    I have never made greens before and decided to try this recipe for Thanksgiving and it turned out great and was a big hit at dinner. I used the pre-packaged fresh Glory greens (I mixed turnip and collards and boiled them for about 25 minutes. I ran out of time and did not have 20 minutes to let the cream reduce, so I sped up the process by turning up the temparature, but constantly stirring to make sure it would not burn. I also could not find shallots so I subsituted a red onion. Also at the end I added some bacon bits for more flavor.

    Wonderful!!! Thanks Pat & Gina!!

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  • on November 15, 2008

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    I'm a Yankee, bred & born, no culinary training, a kitchen klutz...my niece is a Texas gal, culinary trained.
    The tradition is that she & I cook a special dinner for each other's birthdays.
    This year, your creamed collard greens were part of the menu I selected for her.
    Until I was 48 (I'm 55 now, I'd never even HAD collard greens...and had NEVER cooked them...your recipe was my first effort...
    I even had to have a clerk at the grocery store point them out to me...they were in a row of leaves which were ALL labeled 'greens'.
    My niece had them all her life...and had made them several times, in several different ways, for her husband...who plain didnt like them.
    When she realized that it was his THIRD helping that he spoke around a mouthful of, to tell me he wanted them for HIS birthday dinner (HIS?? Well...OK!...she demanded the recipe...
    And it's now one I will add to what I offer when I cook for special events for my extended family & my friends, office potlucks and the like...
    I had a wonderful experience venturing outside my 'comfort zone'...preparing something I had NO experience with...
    Not as an experiment (which is what I normally do...and usually end up throwing the resulting mess out & going "back to the drawing board"...but for a special occasion...for presentation, right off the bat...
    To have the recipe be such an unqualified success...well...WOW...What more can I say?
    THANK YOU.

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  • on November 03, 2008

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    Sometimes you want something a little different, this is a great change and has been a hit with my family as well as at a party. Very easy!

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  • on September 16, 2008

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    I?m a veggie lover and just had to try the Neely?s different take on collard greens. I tried them out on my man (who is a great cook and he loved them. I cheated and used frozen collards as I do with creamed spinach. I also added some roasted pine nuts. Will try this on some friends when I host a dinner party as the appetizer. Thanks Gina & Pat!

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  • on September 09, 2008

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    twice bake sweet potatoe and creamy collards greens..I cooked both just for me and oh my goodnest,,,I can't wait for a big day to cook for the family..the neelys are down home cooks,I watch your show all the time, don't care if it's a repeat. just lov ya!!!!keep doing what ya, are doing...gloria from atlanta..

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