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Creamed Collards

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45 min - 1 hour




4 - 6


Collards, cut and stemmed

1 1/2 cup bacon (approximately 24 slices), cubed


  • Preheat oven to 350oF.
  • Thoroughly 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 sauté for 4 minutes.
  • Add garlic and continue cooking for 2 more minutes.
  • Add cut and stemmed collards and 1 ½ quarts of water and simmer for 20 minutes. Let cool slightly and drain.
  • In a small pot, mix cream cheese, heavy cream and ½ cup Parmesan and heat on low for 10 minutes, stirring occasionally.
  • Add cheese mixture to drained collards and mix well.
  • Place mixture in a 3 q.t casserole or baking dish and top with remaining ½ cup Parmesan cheese.
  • Bake at 350oF for 12-15 minutes, until cheese is golden brown.