Creamed Collard Greens with Ham |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Collards are among the hundreds of different vegetables grown at Monticello. The white sauce has French antecedents. Serve this side dish with our Cornmeal Buttermilk Biscuits. Ingredients:
1 (1-pound) bag prewashed, chopped collard greens |
1 1/2 cups chopped onion |
1/4 teaspoon crushed red pepper |
2 ounces 33%-less-sodium smoked ham, chopped (1/2 cup) |
3/4 cup 1% low-fat milk |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Place greens, chopped onion, red pepper, and smoked ham in a large stockpot; cover with water to 1 inch above greens. Bring to a boil over medium-high heat. Uncover, reduce heat, and simmer for 1 1/2 hours. Drain greens in a colander over a bowl, reserving 2 cups cooking liquid.
2. Combine low-fat milk and all-purpose flour in pan, stirring with a whisk until blended. Stir in reserved cooking liquid, salt, and ground black pepper; bring to a boil over medium-high heat. Reduce heat, and simmer 3 minutes or until mixture thickens, stirring constantly. Add greens; simmer 10 minutes, stirring occasionally.
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