Creamed Collard Greens

Total Time:
45 min
15 min
30 min

8 to 12 servings


Fill a very large pot three-quarters full with water and bring to a boil. Add the collard greens to the water and make sure they are all well submerged. Return the water to a boil and simmer until the greens are tender and bright green, 10 to 15 minutes. Drain the greens and run under cold water to stop the cooking. Drain the greens well, squeezing out excess water with your hands or by placing in a kitchen towel and squeezing. Chop the greens finely and set aside.

Melt the butter in a skillet or Dutch oven large enough to hold all of the greens. Add the garlic and shallots and cook over medium heat until softened but not browned, 4 to 6 minutes. Add the cream and bring to a simmer, stirring occasionally. Cook until reduced by half, about 25 minutes - watch carefully as the cream can quickly boil over! Add the greens and toss until warmed through. Season generously with nutmeg, salt and pepper. Add to a serving dish and sprinkle with the Parmesan.

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4.4 52
I have eaten collards all of my life. My Mom was from SC. of course I eat greens. Well I spotted a recipe for creamed collards last Christmas, the recipe made me a bit trepidatious because it called for processed sauce. Well I checked FN site to see if I could find a different recipe. I came across this. I adjusted the cooking time and added my own family secrets to make the greens but followed the cream sauce to the note. Well maybe I did not measure I just eyeballed it as usual. It was wonderful. I have since made this dish a few times. I love cooking with shallots. This dish is just wonderful my daughter said it was restaurant quality. She would order it if she finds it on a menu. Don't be afraid. I say let the greens cook a little longer, and you will have something lip smacking! item not reviewed by moderator and published
This is disgusting. Paula Dean's recipe for collard greens is much better. item not reviewed by moderator and published
VERY GOOD. Great side dish. I made this dish for dinner. I took the leftovers to work. Wow. Eyes popped wide open and we talked with our mouths full. It was absolutely a conversation piece. item not reviewed by moderator and published
This was absolutely positively the best way I have ever had collards! My family loved it! I will make this many more years to come, thanks Neely's! item not reviewed by moderator and published
Loved them, cut the recipe by half and it portions still work. item not reviewed by moderator and published
would not change a thing! deliciuos ! item not reviewed by moderator and published
I had never had Collard Greens before, then i saw the show.... It was totally delicious! I have made them several times since...... I must have not bought tough greens, because they took 4 minutes to become soft, not 10 as the recipe called for. We are so limited in our food in CT..... Thanks Neely's for bringing some good food up North! item not reviewed by moderator and published
I only made a fourth of this recipe because I was cooking for two and didn't really want leftovers. I only cooked each half of the greens for ten minutes and found them to be more than tender enough--especially after soaking them in the ice water. This may be because of how small the amount of collards was. For this, I think I may have added a tad too much nutmeg which gave it kind of a funny aftertaste. Past that, I must agree with some of the other reviews that these greens could have been better and I honestly prefer the traditional way of making greens to this one. Fun to try, though. item not reviewed by moderator and published
Creamy, cheesy, DELICIOUS!!! This is a must-have for any meal. item not reviewed by moderator and published
I have never had collard greens before. I have wanted to try them for ever. Watching Gina make these gave me courage. The whole family loves them. I make this recipe now. Hopefully, I will be able to expand on this in the future and put my own twist on it. Love it, love it, love it. item not reviewed by moderator and published

This recipe is featured in:

Winter Entertaining Guide