Creamed Collards

Creamed Collards

This simple, yet rich side dish is perfect for Thanksgiving.

By using half and half instead of heavy cream, you can save over 500 calories from going into this recipe. The end result is still creamy and indulgent. You will not miss all those extra calories and fat.

Creamed Collards

2 tablespoons butter
1 onion, quartered and thinly sliced
1 large bunch collards, washed, ribs removed, and chopped
1 cup half and half
salt and pepper, to taste

Melt the butter in a skillet over medium-high heat. Add the sliced onions and cook until they start to brown, about 8 minutes. Add the chopped collards and cook, stirring, until wilted, about 5 minutes. Stir in the half and half and reduce the heat to medium-low. Season with salt and pepper and then simmer, stirring often, until the collards are tender and the liquid is reduced, about 10 minutes.

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