Collard Greens with Pimiento Cheese Recipe 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.

No additional tips available.

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

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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.

Collard Greens with Pimiento Cheese Recipe

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