Monday, July 11, 2011

Creamy Baby Collards

I know you're thinking it. So just say it. What does a nice Jewish girl from Brooklyn know about collard greens? They're as Southern as you get. They just seem out of place on this blog, in her kitchen.

You're right. I don't know much about collards.

But when they showed up on my front porch this morning (in my CSA box), I knew I was in for a good Southern meal.

And I enjoyed every minute of it.

Creamy Baby Collards
Serves 2; about 15 minutes prep
I used baby collards but I think the dish would work well with more mature greens too. Just increase the cooking time by a couple of minutes to get them nice and soft. 

1 large bunch baby collards
2 tablespoons olive oil, butter, or a combination
2 scallions or spring onions, sliced thin
a handful of chives, snipped
2 tablespoons cream
salt and pepper to taste

Bring a small pot of salted water to a boil. Clean the collards and remove any stems. Cook the greens for about 2 minutes (longer if you're using more mature greens). Drain and set aside.

Meanwhile, heat the oil or butter in a large, preferably cast iron, frying pan. Saute the scallions and chives for a minute or two, over medium heat.

Add the drained collards and cook for a couple of minutes, stirring from time to time, till all the water has cooked out.

Add the cream and continue cooking, stirring, for about 5 minutes till the cream is thickened and no longer watery.

Serve immediately.


  1. I dunno. This nice Jewish girl loves southern greens. Maybe it's because my parents moved from Brooklyn before I was born?

  2. I've to try and find baby collards in my market. That dish looks amazing. Lovely pics.

  3. I can't think of a more delicious way to eat this! Looks really good!

  4. now collards I have done before and they are a staple in our house (we are southern after all) I love your version though. It is so much fun to see how others do things you have done for so many years

  5. To be honest, I've never actually cooked with collards- Only eaten them raw, and not very often at that. This simple preparation sounds like an excellent introductory dish though- Perfect with cashew cream!

  6. I love collards and this sounds like a great recipe! If we end up getting any more in our CSA, I'll definitely be doing this =)

  7. I love collard greens, could eat those creamy ones every single day. I'm also in que quest for a good CSA close to me, especially deliver at the door, how awesome that must be!

  8. You are a southern girl at heart.

    These look interesting. I have never had them so I can't really comment. Greens are good.

  9. This recipe sounds terrific. Do you think soy milk or coconut milk would work in place of cream?

  10. I think collards are the one green I haven't gotten yet! But when I do, I'll be happy to bring some of the south into my kitchen. This looks great!

  11. My husband is a Southerner, and he craves his collard greens in the winter, simmered slowly for an hour or two, with some smoked meat. I prefer my greens done in a quicker way, so I always avoid buying the collards. Your recipe is more like my idea of cooking, and I am willing to bring the collards in, make Husband happy, and still have some green greens:)


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