Smoky Creamed Greens

Welcome Spring and welcome new fresh greens! It is always exciting when the first spring harvest becomes available. This recipe uses collard greens and red onions that make for a nutrient dense and low calorie side dish. By boiling the greens prior to sauteing, this helps maintain the nutrients as they are cooked. What will you pair with your creamed greens?

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Ingredients

  • 4½ teaspoons kosher salt, divided
  • 2 pounds fresh collard, stemmed and chopped (provided)
  • 2 teaspoons olive oil
  • 1 small red onion, sliced (provided)
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 3 tablespoons all-purpose flour
  • 1½ teaspoons smoked paprika
  • ¾ teaspoon ground black pepper
  • 4 cups half-and-half

Instructions

  • In a large pot, bring 4 inches of water and salt to a boil.
  • Add chopped greens and cook for about 4 minutes.
  • Remove, by using a slotted spoon, into an ice bath.
  • Drain and pat dry.
  • In a large saucepan, heat oil.
  • Add red onions. Sautee for 5 minutes.
  • Add in your thyme and garlic, cook until fragrant.
  • Stir in flour, pepper, and paprika. Cook for another minute.
  • Whisk in ½ and ½ until smooth.
  • Bring to a boil, stir in greens, and salt.
  • Reduce a medium low heat, and keep at a simmer. Cover.
  • Stir occasionally, allowing the sauce to thicken, for about 15 minutes.
  • Serve

Adapted from: https://www.tasteofthesouthmagazine.com/paprika-creamed-greens/

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