Tuesday, October 25, 2011

Creamed collard greens

Think creamed spinach, only with collard greens.

With a crispy bread crumb-parmesan crust.

This is a great way to use a couple of heads of collard greens, and gives a wonderful unexpected spin to creamed spinach. It would be a lovely dish for Thanksgiving. I had it with a couple of andouille sausages on the side, and thought it was a very tasty dinner.

Here's the recipe.  Note: I only used two heads of collards, probably less than half of the amount they call for in the recipe, and cut down the other amounts roughly equally, and it still came out yummy.

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