Recipe: Creamed Collards

Driving his Cadillac, our friend Bob came through Ruston from New York and then Florida on his way to California. He did not know whether he liked collard greens. I decided to fix him something extra special--creamed collards. They taste much better than creamed spinach, which I supposed he had eaten in New York.

When I cooked lunch for Bob, he loved the creamed collards. He kept going back for more. The funny part was that he piled green peas on top of the collards on his plate.

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Creamed Collards

Here is one of those recipes designed to take to a covered dish meal because it is absolutely scrumptious.

Ingredients
1 package (1 pound) frozen chopped collard greens
1 tablespoon olive oil
⅛ teaspoon baking soda
3 tablespoons rice vinegar
3 thick slices bacon
1 cup chopped onions
3 tablespoons minced garlic
2 cups Fat Free Half & Half®
3 tablespoons flour
¼ teaspoon red pepper
½ teaspoon black pepper
¼ teaspoon nutmeg
½ teaspoon rosemary
Salt to taste
2 tablespoons Splenda®

·Preparation
·Sauté the collards and baking soda in the olive oil 3 minutes.
·Add the vinegar and 1 cup water, Cover and cook at high heat until the water is absorbed to make the greens extra tender (like spinach).
·Cut the bacon into small pieces. Grind the bacon, onions, and garlic in the blender with one cup water.
·Sauté the bacon, mixture in a deep saucepan until the water is absorbed.
·Without taking time to wash the blender, pour the Half & Half®. Into it. Add the flour and the seasonings, including the Splenda®. Mix thoroughly.
·Stir the cream mixture into the bacon mixture and cook over low heat until the sauce is smooth and creamy .
·Add the sauce to the collards. Stir and heat slowly until the mixture reaches a desired consistency.

Equipment/Utensils
• Stock pot,deep soup pan, or Dutch oven with lid, preferably see-through • Blender
• Deep saucepan