Creamed Collard Greens with Parmesan Crumb Topping | Low Carb | Keto
Updated: Nov 21, 2019
When cooked correctly, collard greens offer up amazing flavors. These collards are first simmered with bacon giving a nice smoky flavor. By simmering ahead of time, you will be eliminating any bitterness that the collards may have. The greens are then drained and made into rich creamy casserole mixed with heavy cream, Parmesan cheese, and spiced. Then topped with a low carb Parmesan crumb topping and baked in the oven.
Collard greens are loaded with vitamin A, vitamin K, vitamin C and they are low in carbohydrates and high in fiber. They are great veggie to eat on any diet.
It's a fantastic dish to make this time of year when fall harvest veggies are at their best. You can make this in one large casserole dish, or fancy it up for your guests by making in individual ramekins. Be sure to put this on your Thanksgiving menu this year.
Cream Collard Greens with Parmesan Topping |
Low Carb | Keto
Makes 12 Servings
2 cups water
4 - 6 slices smoky bacon, sliced 1/4-inch strips
1 large bunch of collard greens (about 1 1/2 to 2 pounds), stems and tough inner ribs discarded
1 medium onion, chopped
1/3 cup almond flour
1/3 cup grated Parmesan cheese
1 tsp dried parsley
1/8 tsp garlic powder (adjust to your taste)
1 to 2 tablespoon extra-virgin olive oil
2 cups heavy cream
Salt and freshly ground pepper
3 large eggs, lightly beaten
In a large stockpot, add the water and bacon and bring to a boil. Add the collard greens by handfuls, stirring until each batch is wilted before adding more. Bring to a boil and add the onions. Cover and simmer over moderate heat until the collards are very tender, about 40 minutes. Remove from the heat and let cool, then squeeze the collards almost dry and coarsely chop them.
Meanwhile, in a small mixing bowl, combine the almond flour with the Parmesan cheese, dried parsley, and extra-virgin olive oil. Mix until blended. (I estimated the olive oil measurement here. The mixture should start to come together but still be still be loose and crumbly)
Preheat the oven to 350°. Generously butter a shallow 4-quart casserole. In a large bowl, mix the cream and eggs and season with salt and pepper. Stir in the collards until blended. Spread the collards in the prepared casserole. Cover with foil and bake for 30 minutes.
Sprinkle the Parmesan crumbs over the collards and bake for about 20 minutes longer, or until the crumb topping is golden. Serve hot.
Calories 216.3 Total Carbohydrate 2.6 g Dietary Fiber 1.7 g Protein 6.8 g Net Carbs 1 g