Creamed Collards?

[CosmicMiami]

I love creamed spinach as a side for a big hunk of rare/med rare beef. It's a classic side. I ALWAYS order it when I'm at a steakhouse or prime rib joint.

I also love collard greens. Yesterday while putting together the creamed spinach to accompany the prime rib, I got to thinking if creamed collards were a thing. Using the Google, I discovered that they are. The recipes I found did not include using any smoked products for the par boil/steam. They may be out there. I just didn't poke around that much.

I'm thinking a smoked turkey neck or a ham hock in the par boil/steam and then going to the creamed part in a slow cooker for a few hours to really make the greens tender.

Anybody tried this?

[RonB]

I guess creamed kale will be next...

[CosmicMiami]

I guess creamed kale will be next...

Nope. Kale is best served raw and chopped or in a Vitamix blender with carrots and apples. Good poopie food right there.

Collards are classic fare.

[texastweeter]

kale is best served as a garnish in a turn in box...

[IowaGirl]

Okay, so I have never eaten creamed spinach nor collards, although I've eaten them both when prepared other ways.

I did grow up eating creamed peas on occasion, and I only ate them to be polite to my elders. Overcooked, mysterious olive green lumps suffocating under a sticky coating of bland white sauce something like Elmer's glue. Yuk.

So ... can ya help me as an adult to understand why I would want to try eating creamed spinach/collards/peas again?

[tbob4]

My mom made creamed spinach growing up. I loved it. I have eaten greens and spinach cooked a lot of different ways as an adult. I have no idea whether I would still like the creamed style. I am looking forward to the experiment and review.

[IowaGirl]

This sounds like one of those dishes where the choice of ingredients and flavorings will make or break the dish. I imagine the people who made creamed peas in my childhood didn't do a lot to make the cream sauce flavorful.

[texastweeter]

IowaGirl exactly. I like creamed mustard greens with a couple pork knuckles in there and a bit of hear from Chili's.

[CosmicMiami]

Okay, so I have never eaten creamed spinach nor collards, although I've eaten them both when prepared other ways.

You're missing out. Love me some creamed spinach with rare beef. I don't know why but they just seem to pair well together. It's why most better steakhouses have it as a side dish.

I did grow up eating creamed peas on occasion, and I only ate them to be polite to my elders. Overcooked, mysterious olive green lumps suffocating under a sticky coating of bland white sauce something like Elmer's glue. Yuk.

YUK for sure. Peas do just fine on their own. I always have a can of Leseur (sp?) peas in the cupboard. I know, canned. LOL But they are great just warmed up. I don't know why anybody would cream peas. It just doesn't make sense. But creamed greens are a different level. At least IMHO.

So ... can ya help me as an adult to understand why I would want to try eating creamed spinach/collards/peas again?

Don't ever eat creamed peas again. But do try the spinach and/or collards. This will be my project today.

[tbob4]

I'm looking forward to your review and recipe if it turns out well. I wonder about the bitterness. It is what makes greens unique. What I am most interested in is whether the greens retain that flavor in the sauce or they end up tasting like spinach.

[klflowers]

Man, I am a collard green eating machine, but I never imagined creaming them. Then again, I am not a fan of creamed spinach, or creamed corn, or anything creamed really. Still, I am interested in seeing what you think. Maybe I'll give it a try.

[smokin fool]

The only problem with creamed anything is the cream heads right to my hips....
Have never seen collard greens in this neck of the woods, would lie to try them one day.