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Creamed Collards

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45 min - 1 hour




4 - 6


2 lbs. Collards, cut and stemmed

1 1/2 cups Farmview Market Housemade Bacon (approx. 24 slices), cubed

1 cup onion, small diced

1/4 cup butter

3 cloves garlic, minced

4 oz (approx. 1/2 cup) cream cheese

1/2 cup Southern Swiss Heavy Cream

1 cup Sartori Shredded Parmesan Cheese, divided into 1/2 cups


  • Preheat oven to 350F.
  • Throroughly wash collards. Stem and cut into bite-sized pieces.
  • In a large pot, cook bacon on medium heat until slightly crisp.
  • Add onion and butter and saute for 4 minutes.
  • Add garlic and continue cooking for 2 minutes.
  • Add cut and stemmed collards and 1 1/2 quarts of water and simmer for 20 minutes. Let cool slightly and drain.
  • In a small pot, mix cream cheese, heavy cream and 1/2 cup shredded parmesan and heat on low for 10 minutes, stirring occasionally.
  • Add cheese mixture to drained collards and mix well.
  • Place mixture into a 3qt casserole or baking dish and top with remaining 1/2 cup shredded parmesan cheese.
  • Bake at 350F for 12-15 minutes, until cheese is golden brown.