Cream of Collards

 

4 tablespoons (½ stick) unsalted butter

½ small yellow onion, diced

2 cloves garlic, sliced

¼ cup all-purpose flour

½ cup heavy cream

¼ cup whole milk

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 teaspoons red pepper flakes

1 bunch collard greens, cleaned, stemmed, and chopped

Vegetable broth or water, as needed

1 cup shredded Parmesan cheese

 

Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the flour to the skillet and cook until bubbly. Slowly add the heavy cream to the skillet, whisking until combined. Add the milk, salt, pepper, and red pepper flakes. Cook until the mixture just begins to boil and thicken. Stir in the collards. Reduce the heat and simmer until the greens are tender, 5 to 7 minutes. Add a little broth or water, if needed. Stir in the Parmesan cheese and serve warm.