These easy Creamed Collard Greens are seasoned with smoky bacon and a rich, homemade cream sauce that elevates their flavor to a whole new level. Simple enough for a weeknight dinner, yet elegant enough for holidays or entertaining, this Southern-inspired side dish is sure to impress.

Easy Creamed Collard Greens Recipe

Collard greens are a staple in Southern cooking and a beloved down-home dish that’s been passed down for generations. This creamy collard greens recipe offers a fresh, comforting way to serve this classic Southern side dish, combining tender greens with a rich, flavorful sauce similar to creamed spinach.

Easy enough for a weeknight dinner yet elegant enough for holidays and special occasions, these Southern-style collard greens pair beautifully with everything from fried chicken to ham or pork. It’s a simple, satisfying recipe that brings a little Southern comfort to the table every time.

Key ingredients you’ll need to make simple Creamed Collard Greens: (Scroll down for full printable recipe card.)

Canned Collard Greens – Two cans fully cooked collard greens makes prep time a cinch.
Onion and Garlic – Sweet onion and minced garlic complement the flavor of the greens.
Spices – Salt, black pepper, nutmeg and crushed red pepper flakes for a hint of spice.
Bacon – Classic cut bacon or thick cut bacon for a smoky flavor.
Liquid – Heavy cream and low sodium chicken stock for moisture
Garnish – Green onions for garnishing.

How to Make the BEST Creamed Collard Greens Recipe

Fry Bacon – Cook bacon in a Dutch oven or large skillet over medium-high heat until crisp.
Bacon Drippings – Use a slotted spoon to transfer cooked bacon to a paper towel-lined platter. Reserve 3 tablespoons drippings in skillet.
Sauté Onion and Garlic – To the bacon drippings add chopped onion. Cook over medium high heat for until tender and beginning to brown. Add garlic, cooking for 1 minute longer.
Make the Roux – Stir flour into the onion and bacon drippings. Gradually add chicken stock whisking until smooth. Bring to a gentle boil then drizzle in the cream whisking constantly over medium-high heat to prevent sticking.
Collard Greens – Add drained collards, bacon, salt, black pepper, nutmeg and crushed red pepper flakes.
Simmer – Cook on medium-low per the recipe until collards are heated through and liquid has slightly reduced and thickened.
Serve immediately garnished with green onions and reserved bacon.

Kitchen Equipment to Make Cream Collard Greens

Large Dutch oven, pot or 12-inch skillet.
Chopping board and knife.
Measuring cups and measuring spoons.
Platter or plate lined with paper towels.
Balloon whisk and slotted spoon.

Recipe Variations, Tips and Substitutons

Canned Greens – This recipe is designed to come together easily hence the reason for using canned seasoned collard greens skipping the step of cooking fresh greens. Use a quality brand that you enjoy i.e. Glory or similar. You can also use turnip greens or a mix of greens for these creamy greens.
Frozen Collard Greens – You can adapt this recipe using frozen collard greens. Cook them per the package directions then drain well and squeeze out excess liquid. You’ll need two 16 ounce packages.
Bacon – You can use classic or thick cut bacon in this recipe.
Butter – You can replace the bacon grease with butter or olive oil.
Chicken Stock – You can use chicken broth or chicken stock.
Keto Creamed Collard Greens – To make these keto creamed collard greens you can decrease or omit the diced onion and use onion powder instead.
Salt – Reference the ingredients on the canned collard greens that you use to make any adjustments to the sodium and crushed red pepper flakes in this recipe. If the greens are already spicy, omit the red pepper flakes. You can also opt to serve these with hot sauce on the side.

Storage and Leftovers

Leftovers – Store Creamed Collard Greens in an airtight container chilled in the refrigerator for up to 3 days.
Reheating – Reheat in a saucepan on the stovetop over medium heat, stirring occasionally.
Freezer – You can freeze cream collard greens after cooling completely for up to 2 months. Thaw in the fridge and reheat just before serving.

More Southern Style Side Dish Recipes to Make

These Zucchini Fritters are crispy and full flavored.
This Southern Grits and Greens Casserole will take you from brunch to supper.
Serve these creamed collard greens with this Slow Cooked Hoppin’ John.
Serve these Fried Green Beans as an appetizer or a side dish.
Stewed Okra with Tomatoes can be made year-round using frozen okra.
Skillet Honey Cornbread is a delicious side dish for any meal.
Southern Fried Cabbage is seasoned with bacon and made in no time on the stovetop.
Southern Field Peas from My Recipes.

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