Prep & Cook Time:45 min - 1 hour.
Creamed Collards (serves 4 – 6)
Collards, cut and stemmed
1 ½ cups
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.