Creamed Collard Greens with Ham

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.

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

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.

Note:

Joanne Weir,

July 2005