Collard Greens with Pimiento Cheese Recipe

Name: Collard Greens with Pimiento Cheese Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 1 teaspoon olive or vegetable oil; 3 ounces cooked andouille sausage, small dice; 1 medium yellow onion, medium dice; 2 medium garlic cloves, finely chopped; 1 teaspoon kosher salt, plus more as needed; 3/4 teaspoon freshly ground black pepper, plus more as needed; 3/4 cup water; 3 pounds collard greens, tough stems removed, washed, and torn into bite-sized pieces; 4 ounces shredded sharp cheddar cheese (about 1 1/2 cups); 4 ounces cream cheese, broken into large chunks and at room temperature; 1 (4-ounce) jar diced pimientos, drained; 3/4 teaspoon hot sauce, such as Tabasco

Servings: persons

1 tablespoon plus 1 teaspoon olive or vegetable oil
3 ounces cooked andouille sausage, small dice
1 medium yellow onion, medium dice
2 medium garlic cloves, finely chopped
1 teaspoon kosher salt, plus more as needed
3/4 teaspoon freshly ground black pepper, plus more as needed
3/4 cup water
3 pounds collard greens, tough stems removed, washed, and torn into bite-sized pieces
4 ounces shredded sharp cheddar cheese (about 1 1/2 cups)
4 ounces cream cheese, broken into large chunks and at room temperature
1 (4-ounce) jar diced pimientos, drained
3/4 teaspoon hot sauce, such as Tabasco

1
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2
Add the sausage and cook, stirring occasionally, until browned, about 3 minutes.
3
Add the onion, garlic, and measured salt and pepper and cook, stirring occasionally, until the onion is softened and beginning to brown, about 8 minutes.
4
Increase the heat to high, add the water, and bring to a boil.
5
Stir in the greens a handful at a time, adding more as they wilt, until theyre all in the pot.
6
Cover with a tightfitting lid, reduce the heat to low, and simmer, stirring occasionally, until the greens are tender but not mushy, about 25 minutes.
7
Uncover the pot, add the remaining ingredients, and stir to combine.
8
Cook, stirring occasionally, until the cheeses are melted and combined and the mixture is heated through, about 4 minutes.
9
Taste and season with salt and pepper as needed.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon plus 1 teaspoon olive or vegetable oil, 3 ounces cooked andouille sausage, small dice, 1 medium yellow onion, medium dice, 2 medium garlic cloves, finely chopped, and more.

Yes, Collard Greens with Pimiento Cheese Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!