Ingredients
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1 tablespoon Olive Oil
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1 pound fresh Collard Greens
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½ medium Onion
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1 Garlic
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2 tablespoons Salted Butter
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2 tablespoons all-purpose Flour
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1 cup whole Milk
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½ teaspoon Stone House Seasoning
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Pinch of Cayenne Pepper
Directions
Think of this dish as creamed spinach’s country cousin. Rich and delicious, it goes perfectly with beef, chicken, fish, and pork just like its uptown relative. I’ve reduced the amount of oil and butter traditionally used and replaced the heavy cream with milk. If collard greens aren’t available, use kale, mustard greens, or yes, even turnip greens!
Steps
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1
Done
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In a Dutch oven set over medium heat, heat the oil. Add the collard greens, onion, and garlic and cook, stirring, until the greens are wilted and the onion is tender, about 5 minutes. Reduce the heat to medium-low. Add ¼ cup water, cover, and cook until the collards are tender and all of the water has evaporated, 12 to 15 minutes. |
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2
Done
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Meanwhile, in a small saucepan set over medium heat, melt the butter. Whisk in the flour and cook, whisking constantly, until lightly browned, about 3 minutes. Slowly whisk in the milk and cook, whisking constantly, until thickened, about 3 more minutes. Whisk in the seasoning mix and cayenne. Pour the sauce into the collard greens and cook, stirring often, until thickened, about 5 minutes. Serve warm. |
