![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2019\/11\/Cream-of-Collards.png\")
Cream of Collards<\/p>\nCream of Collards<\/p>\n
<\/p>\n
4 tablespoons (\u00bd stick) unsalted butter<\/p>\n
\u00bd small yellow onion, diced<\/p>\n
2 cloves garlic, sliced<\/p>\n
\u00bc cup all-purpose flour<\/p>\n
\u00bd cup heavy cream<\/p>\n
\u00bc cup whole milk<\/p>\n
1 teaspoon kosher salt<\/p>\n
1 teaspoon freshly ground black pepper<\/p>\n
2 teaspoons red pepper flakes<\/p>\n
1 bunch collard greens, cleaned, stemmed, and chopped<\/p>\n
Vegetable broth or water, as needed<\/p>\n
1 cup shredded Parmesan cheese<\/p>\n
<\/p>\n
Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion and saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cream of Collards 4 tablespoons (\u00bd stick) unsalted butter \u00bd small yellow onion, diced 2 cloves garlic, sliced \u00bc cup all-purpose flour \u00bd cup heavy cream \u00bc 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…<\/p>\n