Creamed Collards with Sausage

In looking through various keto recipe sites I found a creamed collards recipe that sounded intriguing__ kind of. I used a little of the original but altered it to fit my southern tastes. This is the version I made because honestly what is better than smoked sausage? (Specifically Conecuh sausage)* Before I go on, let me say this is not a pretty dish, but the flavor is outstanding!

The weather has not been cold enough here for the collards to lose their bitter taste so I used 2 bags of frozen cut collards. Call me a cheater if you have to, but it surely made this an easier prep than washing, cutting,  and washing again before cooking them.

This is the only song I know of that talks about cooked greens!

2 bags frozen chopped collards or a big bunch of fresh

2 (ish) cups chicken broth

1 large onion, chopped

1 clove garlic (minced)

1 pound smoked sausage, cut into coins (see change below)

1 teaspoon olive oil

salt and pepper to taste

1 teaspoon -1 tablespoon apple cider vinegar (this is a to taste thing)

1/8 teaspoon ground allspice

4 ounces cream cheese**

1-2 tablespoons heavy cream (could use milk but milk is not keto)

Cook the collards in a largish pot until they are done. Done is a relative term. In the south we like them fairly soft, but you do your thing with them. Drain off any remaining chicken broth (or do like I do and Dave it for the bowl kept in the freezer that holds all remnants to go in a future soup) and set aside for a few minutes.

In a skillet add the oil, onion, and sausage until the sausage is hot and the onion is soft. Then add the garlic stirring quickly and wilt it. Put it in the pot with the collards and add salt and pepper, vinegar to taste and the all spice. Get everything piping hot, but you have to stir pretty much the entire time. Add the cream cheese and stir, stir, stir until it is melted evenly throughout. Add enough heavy cream or milk to reach whatever consistency you like. Serve in a bowl  along with some cornbread. Yum! This made enough for dinner for 2, with an additional lunch and dinner for 1. I will be doing this often during the winter because I love a one dish meal.

What I will do next time: I will quarter the coins so I will have bits of sausage in every single bite.

* Conecuh sausage is made in Alabama and is the best smoked sausage I have ever eaten. Go ahead and buy the best in your area. 

** For a lower fat option Neufchatel cheese might work, but I honestly don't know since it melts a little differently.