I recently went to a restaurant that had a size dish of creamed collards. I tried to recreate this but with only keto ingredients. This was an experiment I tried which combined my creamy mushroom and onions with some pan-fried collards. Thought it turned out okay 🙂

This is a hearty and filling side dish.

You will need:

  • A bag of cut/washed collard greens with any large stems removed
  • 2 TBSP Avocado oil
  • 4 TBSP grassfed butter
  • 6 cloves garlic, minced
  • 1 white onion, chopped into bite-sized pieces by preference
  • 12oz of sliced and rinsed mushrooms
  • 8 TBSP Cream cheese, softened and cubed
  • 1/4 cup heavy whipping cream
  • 4 oz total of white Italian shredded cheeses, such as parmesan/fontina/asiago.
  • Salt & Pepper

Be sure all items are prepped for a complete mise en place because you won’t have time to do any cutting, measuring, or prepping once you start cooking due to the amount of stirring you’ll need to be doing.

You will need 2 saute pans. One large one to cook down the collards, and one medium one to cook the mushroom garlic cream mixture.

  1. In a large saute pan, heat the avocado oil over medium heat. Once hot, add the collards and a teaspoon of salt and stir often. Cook for 3-4 minutes or until desired texture then remove from the heat and set aside until the sauce below is finished.
  2. While you are cooking the collards, you can start the other saute pan. Melt the butter in the 2nd smaller saute pan over medium-high heat. Add in garlic and stir often, then after a minute add in the onions, stirring often for another minute.
  3. Reduce heat of smaller saute pan to medium, add in the sliced mushrooms. Stir for about a minute then reduce heat to medium-low.
  4. Add the cream cheese to the small saute pan, stirring frequently. Once melted add in the cream and stir until warm and well-combined. Then slowly add 1/2 an ounce to an ounce of cheese at a time, stirring frequently. Don’t add the next ounce until the previous ounce is melted into the cream.
  5. Let the sauce reduce for about 5-10 minutes until thickened, stirring often.
  6. Add salt and pepper to the creamy saute pan to taste then pour over the collards in the larger pan. Mix around, taste and add more salt/pepper to taste, serve and enjoy!
  7. Optional: Top with additional shredded white Italian cheeses

I haven’t tried this, but adding crumbled bacon or perhaps some pine nuts might add a nice crunchy texture to this.