Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

This recipe reflects a New South twist on collards.Editor's Favorite; Quick & Easy

Rebecca Lang
Recipe by Oxmoor House May 2004

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Recipe Summary

Yield:
4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash collard greens thoroughly, and cut off stems. Stack leaves; roll up lengthwise. Cut 2 lengthwise slits down leaves; cut crosswise into 1/4" strips, and set aside.

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  • Melt butter over medium heat in a saucepan. Add onion; sauté 3 minutes or until tender. Add collard greens; sprinkle with water, and cook, covered, 4 to 5 minutes or until greens are tender.

  • Combine broth and cream in a large saucepan; bring to a simmer over medium heat. Reduce heat to low; stir in grits, and cook, uncovered, 10 minutes. Add cheese; stir until melted. Stir in cooked collard greens.

Source

Christmas with Southern Living 2004

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