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.
Cooking Light JULY 2005
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.
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