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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    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!
    This is disgusting. Paula Dean's recipe for collard greens is much better.
    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.
    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!
    Loved them, cut the recipe by half and it portions still work.
    would not change a thing! deliciuos !
    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!
    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.
    Creamy, cheesy, DELICIOUS!!! This is a must-have for any meal.
    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.
    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.
    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
    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
    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.
    I always cook my collard greens at least an hour on low. More if I have time.
    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. :)
    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.
    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.
    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!
    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!!!!!!!!!!!!!!!!
    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,
    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
    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!
    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.
    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.
    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!!
    I'm a Yankee, bred & born, no culinary training, a kitchen 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?
    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!
    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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