Creamed Collard Greens

8 Jun

This dish was a lightened up version of classic creamed greens.  Rather than heavy cream and mounds of butter, I used Brummel & Brown butter substitute with olive oil and just a bit of cheese.  Served with a slice of lightly buttered toast, this was a light and comforting meal.  The greens were tender, with just a touch of creamy goodness.

Creamed Collard Greens

1 20 oz. bag chopped collard greens

3 cloves garlic, minced

1 small shallot, thinly sliced

1 tbs. Brummel & Brown

1 tbs. olive oil

1 tbs. flour

1/2 cup 1% milk

2 tbs. Parmesan cheese, freshly grated

1/4 cup panko bread crumbs

Kosher salt and freshly cracked black pepper

Non-stick cooking spray

Preheat oven to 350º.

Bring a large pot of salted water to a rolling boil.  Add collared greens and boil 20-25 minutes until tender.  Drain thoroughly, pressing out excess moisture with a spoon if necessary.

Meanwhile, spray a casserole dish with non-stick cooking spray.

In a 10″ cast iron skillet, heat olive oil and Brummel & Brown until melted.  Add garlic and shallots and cook until fragrant, 1-2 minutes.  Slowly whisk in flour until a roux forms.  Cook until slightly golden brown.  Slowly whisk in milk.  Once warmed, add cheese and whisk until combined.

Add collard greens and toss to coat with sauce.  Transfer to casserole dish and top with panko bread crumbs.  Spray panko with non-stick.

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