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Creamed Collard Greens with Ham

Yield 6 servings (serving size: about 3/4 cup)
Collards are among the hundreds of different vegetables grown at Monticello. The white sauce has French antecedents. Serve this side dish with our Cornmeal Buttermilk Biscuits.

Ingredients

  • 1 (1-pound) bag prewashed, chopped collard greens
  • 1 1/2 cups chopped onion
  • 1/4 teaspoon crushed red pepper
  • 2 ounces 33%-less-sodium smoked ham, chopped (1/2 cup)
  • 3/4 cup 1% low-fat milk
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 83
  • caloriesfromfat 15 %
  • fat 1.4 g
  • satfat 0.5 g
  • monofat 0.4 g
  • polyfat 0.3 g
  • protein 5.3 g
  • carbohydrate 13.6 g
  • fiber 3.4 g
  • cholesterol 7 mg
  • iron 0.6 mg
  • sodium 325 mg
  • calcium 156 mg

How to Make It

  1. Place greens, chopped onion, red pepper, and smoked ham in a large stockpot; cover with water to 1 inch above greens. Bring to a boil over medium-high heat. Uncover, reduce heat, and simmer for 1 1/2 hours. Drain greens in a colander over a bowl, reserving 2 cups cooking liquid.

  2. Combine low-fat milk and all-purpose flour in pan, stirring with a whisk until blended. Stir in reserved cooking liquid, salt, and ground black pepper; bring to a boil over medium-high heat. Reduce heat, and simmer 3 minutes or until mixture thickens, stirring constantly. Add greens; simmer 10 minutes, stirring occasionally.