Even if collards aren’t your favorite, this creamy dish can potentially change your mind. In Florida where we are prone to bugs and diseases, collards and other broad leaf brassicas are a perfect addition to any southern garden and a great way to have year-round greens available.

Creamed Collards

Ingredients:

• 4½ teaspoons kosher salt, divided
• 2 pounds fresh collard and mustard greens, stemmed and chopped
• 2 teaspoons olive oil
• 1 small red onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• 3 tablespoons all-purpose flour
• 1½ teaspoons smoked paprika
• ¾ teaspoon ground black pepper
• 1/2 cup white wine
• 3 1/2 cups heavy cream or half n half

Instructions:

• In a large Dutch oven, bring 4 inches water and 3 teaspoons salt to a boil over medium-high heat.
• Add greens; cook until crisp-tender, about 4 minutes.
• Remove using a slotted spoon, and place in an ice bath. Drain well, and squeeze dry.
• In a pan, heat oil over medium heat.
• Add onion; cook until tender, about 5 minutes.
• Add garlic and thyme; cook until fragrant, about 1 minute. Stir in flour, smoked paprika, and pepper; stir until combined into a paste.
• Temper in the half-and-half until smooth.
• Bring to a slow boil. Stir in greens and remaining salt (if needed).
• Reduce heat to medium-low. Cover and simmer, stirring occasionally, until sauce thickens, about 15 minutes.
• Place in an oven-proof dish and turn the broiler on high in the oven. Right before serving, broil until golden brown and bubbly.

Note:

• You can keep this vegetarian or add smoked turkey/ham. If so, adjust your salt quantity.
• I also love hot pepper vinegar with this dish. Just like you would serve with traditional collards, hot pepper vinegar is a great finishing ingredient.